Vanilla ice cream: simple recipe without egg
This is a delicious alternative to the typical vanilla ice cream. Because normally this is prepared with egg and must be heated for a certain time and at a certain temperature to reduce the risk of salmonella.
With this recipe you can save yourself the effort, because it comes our Ice base for use, to give the ice cream a nice texture. This variant of vanilla ice cream is clearly easier to manufacture and lighter than the old familiar vanilla ice cream.
Now that I have gained more experience in making ice cream, I have since adapted the recipe a bit. Here you can find the current status.
Ingredients vanilla ice cream
2 persons
- 200 ml milk
- 200 ml cream
- 4 TBSP. cane sugar*
- 1 pinch of salt
- 1 vanilla pod*
- 40 g Ice base
(consisting of: 7 g Inulin*, 7 g Skimmed milk powder*, 26 g Dextrose*, one knife tip each Locust bean gum* and Guar gum*)
Preparation Vanilla Ice Cream
- Heat the milk, cream, sugar and salt, stirring until just before boiling.
- Remove the ice cream mixture from the heat and add the Ice base add while stirring.
- Add the scraped vanilla seeds and also the pod to the liquid and whisk everything well. Heat for a few minutes, but do not boil.
- Now let cool to room temperature and then store in the refrigerator. The longer the mixture has time to infuse, the more intense the vanilla flavor will be. Therefore, it is best to store it overnight in the refrigerator. If you have no patience, you can also start right away with the ice cream production.
- Before freezing, remove the vanilla bean and briefly froth the ice cream mixture with a hand blender.
The ice cream machine prepare and pre-cool for a few minutes, depending on the model. Switch on the mixer and pour in the ice cream mixture (duration approx. 30 minutes).
Alternatively in Freezer freeze and mix well every 30 minutes with a hand mixer (total time about 4 hours).
If you do not want to consume the ice cream on the same day, but store it in the freezer, then let it thaw in the refrigerator for about 20 minutes beforehand.
Things to know about vanilla
- The vanilla bean is the fruit of a certain Orchid genus, which is fermented in a time- and labor-intensive process.
- Today's vanilla comes mainly from Madagascar or Reunion, but the original growing area is Central America.
- However, since the insects needed for pollination do not exist in today's main growing areas, the flower is pollinated by hand.
- Overall, vanilla production is laborious and subject to weather conditions, so that the Price from year to year strong fluctuations can be subject to.
- My recommendation is to immediately create a larger amount of vanilla online and order them as possible packed airtight or in the freezer compartment to store. I buy my vanilla mostly at Madavanilla. At the moment, however, I'm still feeding off the purchases from our Reunion vacation.
- At purchased vanilla ice cream you should be careful whether this actually contains real vanilla. Unfortunately, it is sometimes cheated and with artificial aroma and coffee grounds as imitation worked. How you can tell the difference, you can read in my post "9 tips on how to recognize a really good ice cream parlour" read up.
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Hello,
I test or would like to try different vanilla ice cream recipes and have a question about the milk or cream content. Many recipes differ greatly here. What does a higher milk content or cream content do? Thanks.
Many greetings,
Sven
Hello, Sven,
an ice cream recipe should always be within certain ranges for fat, water, sugar and dry matter. Too much is not too good and too little is not either. Now, milk and cream contribute not only to the water and fat content, but also to the sugar content and dry matter. Therefore, how much cream and milk to use can vary greatly from recipe to recipe. The whole recipe with all the ingredients must be coherent in the end. Some recipes may not be balanced at all and still work well. Especially if you eat the ice cream on the same day, you can deviate from the target values within a certain range.
In the end, it's mainly a matter of taste how much cream and milk you use. So you'll probably have to try through different recipes to see which one tastes best to you personally. It's definitely not the worst challenge to choose from 😉.
Kind regards
Hello,
how does the ice cream change if you change the milk/cream ratio e.g. more milk than cream?
Many greetings,
Sven
Hello, Sven,
this changes the texture, consistency and thus also the feeling in the mouth. In particular, the fat content contributes positively to the structure and stability and also serves as a flavor carrier. On the other hand, too much fat is also not good. In the end, the whole recipe must be coherent and, above all, taste good to you.
Kind regards
I made this ice cream and it is simply divine! Thank you so much for the great recipe! And it's so easy to make without egg, I will try more around with your ice cream base!
Hello, is it also possible to use glycerine here so that the ice cream doesn't harden so quickly? Or is that not necessary? Many thanks and best regards, Stefan
Hello Stefan,
The ice cream recipe is well balanced. However, depending on the temperature of your freezer compartment, the ice cream may harden over time.
Unfortunately, the temperature of the freezer compartments at home cannot usually be adjusted or you don't want to because of the other food that is frozen there. A freezer compartment can also vary greatly in temperature. It can therefore make sense to add glycerine if you want a creamier consistency 🙂
Best wishes and have fun making ice cream!
Thank you very much for the feedback! As the ice cream won't last long in the freezer, I will try it strictly according to the recipe for the first time.
LG
Stefan
Hello, thank you for the great recipe! I'm just wondering, in the many other recipes you use dry glucose as well as dextrose (I've read your article with the differences). Why "only" dextrose here? I trust that it's perfect, but would like to understand why 😉.
Hello Alex,
Thank you for your comment and your curiosity. 🙂 This is actually one of my oldest recipes and I didn't have dry glucose back then. In this respect, the blog reflects my development in ice cream making.
With other recipes, I have found that a subsequent change to the recipe generates many requests for the old recipe. Many people appreciate it when they have to buy fewer ingredients. That's why I left it as it is 😀 If I were to develop the recipe again today, I would actually work with dry glucose.
If you want to try a recipe with dry glucose, I can balance one for you. Then you could do a comparison test 🙂
Continue to have fun making ice cream!
Thanks for the answer, all right, so a permanent development and learning process. The ice cream was also very tasty without glucose and is easy to portion! But of course I'm curious to know how you would improve it with your current knowledge! So what is the perfect vanilla ice cream recipe (without egg) for you now...
What still puzzles me on this occasion is why carob flour AND guar gum are used if they do the same thing? I only use the former so far....
Hello,
I would like to make the vanilla ice cream without eggs. The recipe specifies one vanilla pod. However, I recently ordered the 'Bourbon vanilla flavor paste'. Can I use this instead of the vanilla pod and how much of it do I need for your simple vanilla ice cream recipe?
Thank you in advance for your reply and best regards,
Sonny
Hello Sonny,
Of course you can also use the flavor paste. From a practical point of view, I can of course understand such pastes, but I prefer to use the original product 😀.
Unfortunately, I can't tell you anything about the dosage, because I don't know which company your paste is from...
Is there no dosage recommendation on the tube/jar? A few examples I've looked at say that 1 teaspoon = 1 vanilla bean. The pastes usually contain between 15-20% of vanilla. If yours contains a similar amount of vanilla, I would give it a try.
If your paste contains more or less vanilla, you should either use less or more paste. But don't drive yourself crazy. It's not an exact science, as vanilla pods also come in different sizes and thicknesses 😉.
Good luck and have fun!
Thank you very much for your answer! I can see that you shouldn't take it too seriously. I just hope that it works and that I get a wonderful vanilla ice cream.
Many greetings,
Sonny