Vanilla ice cream

This is the recipe for a yummy vanilla ice cream without eggs. It’s easy to make as there’s no need to prepare a custard.

This vanilla ice cream is versatile and not too sweet. It’s lovely with fresh in-season fruits, or with a light cacao or caramel sauce. On the picture: I served this ice cream with an espresso shot and some raspberries.

I use a simple-to-use ice cream machine like this Cuisinart frozen yogurt, ice cream and sorbet maker (Affiliate link), which has a freezer bowl.

The quantities in the recipe here make about 3 cups of ice cream (750 ml), so I guess it should serve about 5-6 people.


  • 1 cup of whole milk
  • 1 ½ cups of heavy cream or half and half
  • 2 tablespoons of honey (add more honey if you prefer your ice cream sweeter)
  • A pinch of salt
  • 1 plump vanilla bean, cut in half lengthwise, and seeds scraped and collected
  • 2 teaspoons of pure vanilla extract


According to the type of ice cream machine: 24 hours before making the ice cream, place the ice cream maker’s freezer bowl in the freezer if applicable.

In a small saucepan over medium heat, whisk together the milk, heavy cream, honey and pinch of salt. Add the vanilla pod and seeds. Bring to a boil, remove from the heat, and let it cool covered until totally cooled (during this time the vanilla will infuse in the milk and cream mixture).

Remove the vanilla pod from the mixture, and stir in the vanilla extract.

Refrigerate the mixture covered for 1 to 2 hours, or overnight. (This is what I do as I use an ice cream machine with a freezer bowl.)

Insert the frozen ice cream maker’s freezer bowl into the ice cream machine. Pour in the mixture and freeze according to the manufacturer’s instructions. Transfer the ice cream to a food container with a lid, and freeze covered for up to 2 hours or until hard enough to scoop. If the ice cream is left longer in the freezer, remove from the freezer about 10-15 minutes before serving otherwise it will be difficult to scoop.