What better way is there to celebrate winter finally coming to an end than indulging in a big bowl of ice cream? Last week I stumbled across this Serious Eats article about making ice cream using a food processor and I was captivated. While I love Ben & Jerry’s and Haagen Dazs, there’s nothing quite like the taste of homemade ice cream. If you’re looking to treat yourself but, like most college students, don’t have an ice cream maker in your apartment try out this simple alternative for homemade ice cream.


Photo by Leigh Needham

No Machine Ice Cream
Adapted from Serious Eats


Prep time: 40 minutes
Total time: 8-9 hours

Servings: 6

1 ½ cups whole milk
2 cups heavy cream
1 vanilla bean, slit and scraped
7 egg yolks
1 teaspoon vanilla extract
¾ cup sugar
½ teaspoon salt


Photo by Leigh Needham

1. Combine milk, 1 cup heavy cream, vanilla bean and pod in a saucepan. Bring to a simmer over medium heat.


Photo by Leigh Needham

2. Whisk together egg yolks, sugar, vanilla extract, and salt in a medium bowl.


Photo by Leigh Needham

3. Gradually mix in ¾ of milk mixture, starting with a small spoonful.


Photo by Leigh Needham

4. Pour mixture back into saucepan with remaining milk and cook over low heat, stirring constantly, until it coats the back of a wooden spoon.


Photo by Leigh Needham

5. Poor through a sieve and let cool before refrigerating for at least 1.5 hours.


Photo by Leigh Needham

6. Pour chilled custard into ice trays and freeze until solid (about 3-4 hours).


Photo by Leigh Needham

7. Whip remaining ¾ cup cream until soft peaks form and combine with frozen ice cream cubes in a food processor and process until smooth.


Photo by Leigh Needham

8. Transfer mixture to a quart container and return to freezer until frozen (at least 3 hours).


Photo by Leigh Needham



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