I can eat ice cream any day of the year but summer time is when I really crave for ice cream. And with so many gourmet ice cream shops popping up all over Vancouver, BC, I’m going broke trying to satisfy my ice cream cravings. This lead me on a journey to making homemade own ice cream last year after I used my Air Miles to redeem an ice cream machine! My first step was to look for a good eggless (or Philadelphia style) ice cream recipes because they seem the easiest and quickest to make. Second I worked on perfecting the ice cream consistency. Without eggs, Philadelphia style ice cream tends to be icy and watery, so I tested and tweaked my recipe until I get the ice cream to be creamy and fluffy. The recipe I’m sharing below is probably the best eggless ice cream I’ve made so far. Topped with homemade strawberry sundae sauce, this easy eggless vanilla ice cream will satisfy any ice cream lover! I hope you’ll have fun making and eating your own homemade ice cream.
Ingredients for eggless vanilla ice cream (makes 1 quart or ~950ml):
- 2 cups heavy cream
- 2 cups half and half
- 1 vanilla bean
- 3/4 cup of sugar (use more, up to 1 cup, if you want the ice cream to be sweeter)
- 1/2 tsp salt
- 1 tsp liquor (bourbon, rum, vodka…etc)
Strawberry Sundae Sauce:
- 1 lb strawberries, hulled and diced
- 1/4 – 1/3 cup sugar (depends on the sweetness of the strawberries)
- 1/3 cup water
- 1 tbsp lemon juice
Instructions for the ice cream:
- Cut the vanilla bean in half lengthwise and scrape out seeds with the tip of a knife. Add vanilla bean pod, vanilla seeds, cream, half and half, sugar and salt into a saucepan.
- Cook the milk and sugar mixture over medium heat, stirring occasionally until the mixture simmers. Give the mixture a taste to check for sweetness and add more sugar to adjust. It should be slightly too sweet when it’s hot, as the sweetness will be muted when the ice cream is frozen. Once you’ve achieved the right sweetness, stir in the liquor and remove mixture from heat.
- Let the mixture sit for 15-30 minutes, then strain to remove the vanilla bean pod. The mixture should still be warm at this time. Let it cool to room temperature, then cover it with plastic wrap, pressing it onto the top of the mixture to avoid a milk skin from forming on top, and chill the mixture in the fridge for 3-4 hours or overnight.
- When the mixture is completely chilled, churn the ice cream according to your ice cream maker’s instructions. Once it’s done churning, scoop the soft ice cream into a chilled container (plastic or metal bowl, or even old ice cream containers) and keep it in the freezer for an hour or two before serving so the ice cream can stiffen up. This way the consistency will be closer to store bought ice cream instead of soft serve.
- Serve the ice cream with homemade strawberry sundae sauce!
Instructions for the strawberry sauce:
- Combine all ingredients in a saucepan and cook over medium to medium-low heat for 15-20 minutes, stirring occasionally.
- When the sauce is almost done, taste and see if it needs more sugar. If it does, add more and keep cooking for an extra 1-2 minutes to ensure sugars are dissolved.
- Let cool completely before transferring the strawberry sauce to an airtight container. Store in the fridge for up to 10 days.
- If you’ve never heard of Philadelphia style ice cream, read this article by Serious Eats to learn about the pros and cons of eggless ice cream.
- Don’t have an ice cream maker? Try David Lebovitz’s Freeze & Stir Ice Cream Method, or the Kitchn’s Easy & Foolproof Method.
- If you don’t have any liquor, you can omit it but adding it will prevent the ice cream from freezing too much or turn icy. I found the addition of the liquor vital for good consistency.
- Use an air tight container or a container with a lid to keep the ice cream in the freezer to prevent it from freezing too hard and also keeps it fresh longer.