Who doesn’t love ice cream? Eating ice cream takes me to a place that makes me feel like a child again. It’s like the perfect way to beat the heat or end each meal with.
A few days ago, I was craving for something really cold and sweet. I thankfully came upon this video. I thought it was really easy to do, so, I’m sharing this so you can make your own French Vanilla ice cream at home.
Note: If you don’t have an ice cream maker, please scroll down to the next part where I share with you how you can make homemade ice cream using plastic bags.
Homemade French Vanilla Ice Cream
- 8 large egg yolks
- 3/4 sugar
- 1 1/2 cups whole milk
- 2 1/2 cups heavy cream
- pinch of salt
- 1 vanilla bean
- 2 tsp quality vanilla extract
- Combine eggyolks and about half of the 3/4 sugar, then whisk tog ether.
- In a saucepan, combine whole milk, heavy cream, and the rest of the sugar.
- Add vanilla bean, by cutting it vertically in half, then extracting the seeds.
(I actually skipped this step since we don’t have this available at home.)
- Heat the cream over medium heat flame.
When it starts to boil, add 2 teaspoons of vanilla extract.
- Temper the eggs by adding the heated cream to eggs while whisking it to prevent the eggs from scrambling.
- Place the pot back on the stove for 10 minutes, whisking the mixture continuously.
- Strain out the vanilla seeds unto a bowl sitting in a bath of ice water until totally chilled. Then, put in your ice cream maker, follow manufacturer instruction.
How to Make Homemade Ice Cream using Plastic Bags
For those without an ice cream maker like me, I found this very helpful technique through the internet.
Who would’ve thought that you don’t really need an ice cream maker or any high-tech machine to make ice cream?!
Do you know that you can make ice cream using plastic bags?! Here’s the video instruction on how to do it:
Alternatively, for better ice cream texture, I suggest you use David Lebovitz method of making ice cream without a machine:
- Prepare your ice cream mixture, then chill it over an ice bath.
- Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
- After 45 minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Then, return it to the freezer.
- Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing.
If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. But since we’re going low-tech here, you can also use a spatula or a sturdy whisk along with some modest physical effort.
- Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
So with that, I was able to make my homemade French Vanilla Ice Cream.
Here are photos of the homemade ice cream I made:
I was pretty excited to try making ice cream using plastic bags to find out if it’ll really work. So, pardon the presentation. I wasn’t able to put any flair to it before the “photo shoot”.
But, it really tastes good. Reminds us of Jollibee’s sundae.
My friend, James, even tried it as soon as I posted the video on Facebook.
Here’s his homemade chocolate ice cream:
And, finally, here’s my 2nd attempt – homemade French Vanilla ice cream
Yummy! Craving, satisfied!
Try it and let us know how it went, okay? Enjoy!