Homemade Vanilla Ice Cream

Making ice cream without an ice cream maker might be a challenge. After you mix all the ingredients and place it into freezer, you have to stir your ice cream mixture very often to prevent it from getting icy. So when you decide to make it, make sure you don't have to go anywhere - you will have to devote your time for this yummy treat. But the results are totally worth it. You can enjoy homemade, delicious ice cream which do not contain any suspicious ingredients.

A good way to prevent ice cream from freezing too much is adding some alcohol. Don't be afraid to add a teaspoon or two - your ice cream will not freeze that much and will be more creamy. Imagine! After I finished making this and it was already in the freezer I remembered that last time I added some vodka and this time I forgot to do it. (It wasn't written in the recipe). I also did not stir the mixture as frequently as I had to. That's why I encourage you not to do the same mistake - follow the directions! In the photo my ice cream looks quite icy, but this is just because I did not let it thaw at all before photographing (yes, I'm very impatient when I deal with food).

So if you don't have an ice cream maker, don't think you can't make ice cream at home. But make sure you work as much as ice cream machine and stir your ice cream every 10-15 minutes!

Homemade Vanilla Ice Cream

110g/1/2 cup sugar
1/4 tsp salt
240ml/1 cup full-fat milk
3 egg yolks, beaten
1 tbsp vanilla extract
480ml/2 cups whipping cream, chilled
1-2 tsp alcohol (optional, but recommended)

1) In a heavy saucepan, combine together sugar, salt and milk. Add egg yolks and beat until well incorporated. Set over medium-low heat, stirring constantly, about 3 minutes until bubbles appear around the edges. Remove from heat. Let cool to room temperature. Stir in vanilla.

2) Place the mixture into a freezable bowl and freeze about 45 minutes, or until icy.

3) Meanwhile, chill two large bowls in the fridge.

4) In one of chilled bowls, whip heavy cream with an electric mixer until soft peaks form.

5) Scoop your icy egg mixture into the other cold bowl. Beat with electric mixer until smooth. Fold in the whipped cream.

6) Divide the ice cream mixture into two containers. Cover top with waxed paper.
Freeze ice cream until firm. During the first hour stir the ice cream every 10-15 minutes. Don't skip this step or it will get too icy!

Recipe adapted from here.