This genius, no-ice-cream-maker-required, recipe for vanilla ice cream produces a dreamy, soft serve-like consistency straight from your food processor. Dress it up with sprinkles, cherries, or whatever toppings you love best. 

Adam Hickman
Nicole McLaughlin
Adam Hickman, Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
6 hrs 20 mins
Yield:
Serves 4 to 6 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together egg yolks, sugar, and corn syrup in a heavy-bottomed saucepan until well combined. Add cream and milk; whisk until well combined. Cook over medium-low, stirring often with a rubber spatula, until mixture reaches 170°F, 12 to 15 minutes.

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  • Remove from heat, and stir in vanilla and salt. If any solids form in the mixture, pour through a fine wire-mesh strainer into a bowl, and discard solids. Transfer cream mixture to a chilled bowl, and place bowl in a larger bowl of ice and water. Let stand, stirring occasionally, until mixture is room temperature or cooler, about 20 minutes.

  • Pour cream mixture evenly into 24 ice-cube tray compartments. Freeze until solid, about 6 hours.

  • Transfer frozen ice cream cubes to a food processor, and process until smooth and creamy. Serve immediately, or transfer to a freezer-safe container; cover and freeze until ready to use. Serve ice cream topped with sprinkles and cherries.

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