No Cook Ice Cream

10 servings Prep: 10 m Cook: PT0M Total: 1 h Beginner
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No Cook Ice Cream
Ice cream sounds like a really good idea to cool off with the 2010 heat wave where the heat indexes have reached 109 degrees. This no-cook vanilla ice cream is perfect when it’s too hot to turn on the stove—just mix eggs, sugar, heavy cream, and milk in your ice cream freezer.

Ingredients

10 servings
  • 6 beaten eggs (pasteurized eggs recommended)
  • 2 cups sugar
  • 2 tbsp flour
  • 1/4 tsp salt
  • 1 pint heavy cream
  • 1 tbsp vanilla
  • 4 cups regular milk

Step-by-Step Instructions

  1. Beat eggs. Add sugar, flour and salt and mix well. Add the cream and vanilla and blend well.
  2. Pour into the ice cream freezer and add enough milk to the fill line of the freezer.
  3. Once frozen allow to sit a couple of hours to harden properly. For variety add strawberries, fresh peaches, chocolate or fig preserves.

Common Problems and Solutions

Q: Do I have to use pasteurized eggs?

A: It's highly recommended since the eggs aren't cooked. Pasteurized eggs eliminate the risk of salmonella, especially important when serving to children, pregnant women, or elderly folks.

Q: Why does my ice cream have ice crystals?

A: Make sure to let it sit for a couple of hours after freezing to properly harden. Also, ensure your mixture is well-blended before freezing and that you're filling to the proper fill line on your ice cream freezer.

Tips and Techniques

The flour helps stabilize the ice cream and prevents large ice crystals from forming. Don’t skip the resting time after freezing—it allows the ice cream to reach the perfect scoopable consistency.

Ingredient Substitutions

  • heavy cream: half-and-half
  • regular milk: whole milk or 2% milk

Equipment Needed

  • ice cream freezer
  • mixing bowl
  • whisk or electric mixer