Vanilla Ice Cream

31 Reviews
84% would make this recipe again

A true Italian «gelato», as my mother used to make it. Quick and easy, with no need for an ice-cream maker.

Preparation : 15 min Standing : 3 h Cooking Dish : 6 cup mould
220 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

4 eggs size large
1 cup whipping cream 35% 250 mL
1 cup icing/confectioners' sugar 150 g
1/4 cup milk, partly skimmed, 2% 65 mL
1/2 tsp vanilla extract 2.5 mL

Before you start

A food processor or a mixer will make things easier for this recipe.

Method

  1. Put a metal or glass bowl into the freezer so that it will be cold when filling it with the cream mixture.
  2. Separate the egg whites and yolks : Put the yolks in one bowl and the egg whites in another bowl. Whisk the whites using a mixer until stiff peaks are formed. Set aside.
  3. Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks are formed. Set aside.
  4. Add the sugar to the yolks, then beat well using the mixer until the mixture is pale and fluffy, about 2 min. Pour in the milk and vanilla. Incorporate the egg whites and the whipped cream into the mixture, blending gently with a spatula. Transfer the mixture to the prepared bowl, cover and put it in the freezer.
  5. After about 1 h, take the bowl out of the freezer, stir the mixture using a whisk, then return the bowl to the freezer. Repeat the same stirring operation after one additional hour in the freezer. It normally takes 3-4 hours until the ice cream is ready.

Remarks

This ice cream will keep up to 1 month in the freezer.

Nutrition Facts Table

per 1 Serving (80 g)

Amount

% Daily Value

Calories

220

Fat

14 g

21 %

Saturated 7.7 g
+ Trans 0 g

39 %

Cholesterol

140 mg

Sodium

50 mg

2 %

Carbohydrate

20 g

7 %

Fibre

0 g

0 %

Sugars

18 g

Net Carbs

20 g

Protein

4 g

Vitamin A

16 %

Vitamin C

0 %

Calcium

4 %

Iron

2 %

More Info

Claims

This recipe is :
Good source of  :
Selenium, Vitamin A, Vitamin B12
Source of  :
Folacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin D, Vitamin E
Low  :
Sodium
More Info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Milk and Alternatives 0
Meat and Alternatives ½
Fats 2
Other Foods 1
More Info
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Members' Reviews

31 Reviews (29 with rating only ) 84% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
Weboughtafarm
may 13, 2013

I think I will use this recipe for vanilla ice cream from now on, and never buy it again. It's very very easy WITH A STAND MIXER. I imagine it would be much more time consuming otherwise. It was yummy. :)

Useful 0
Laurie B.
august 30, 2010 | I would make this recipe again

So this is how you make ice cream...so easy! It was awsome! I never want store bought fake "creamy dessert" again. This was cheap, homemade and delicious. I'm not crazy about the raw eggs but I suppose that's how it's done and I have to live with it. I tried it again with a little less sugar and also with blueberry purée, yum!

Useful 1

This recipe is in the following categories

Dairy | Eggs | Desserts | Low Sodium | Halal | Kosher | Vegetarian | Freeze/Chill | No Cook | Italian

Top Reviews

View All Reviews
Laurie B.
august 30, 2010 | I would make this recipe again

So this is how you make ice cream...so easy! It was awsome! I never want store bought fake "creamy dessert" again. This was cheap, homemade and delicious. I'm not crazy about the raw eggs but I suppose that's how it's done and I have to live with it. I tried it again with a little less sugar and also with blueberry purée, yum!

Useful 1
Weboughtafarm
may 13, 2013

I think I will use this recipe for vanilla ice cream from now on, and never buy it again. It's very very easy WITH A STAND MIXER. I imagine it would be much more time consuming otherwise. It was yummy. :)

Useful 0

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