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A ceramic dish of homemade no-churn vanilla ice cream next to a metal cookie scoop on a marble countertop
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No-Churn Vanilla Ice Cream

This custard-based ice cream is super rich and creamy but doesn’t require an ice cream machine. Make a vanilla pastry cream (aka decadent pudding), add mascarpone (cream cheese will also work), fold in whipped cream and freeze. That’s it! This is a great vanilla base and can be jazzed up by adding a variety of other flavors. See my notes below for some suggestions, but let your imagination go wild and have fun!
Author: Zoë François

Ingredients

Pastry Cream

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp kosher salt
  • 1 Vanilla bean, Seeds scraped or 2 tsp vanilla extract
  • 3 Tbsp cornstarch
  • 1 egg at room temperature
  • 4 egg yolks at room temperature
  • 8 oz mascarpone cheese or room temperature cream cheese

Remaining Ingredients for Ice Cream

  • 1 1/2 cups (360ml) heavy whipping cream
  • 1/2 cup 60g confectioners’ sugar

Instructions

Make the Pastry Cream

  • In a medium saucepan over medium heat, combine the milk, 1/4 cup / 50g of the sugar, salt, and vanilla; bring to a gentle boil; and then remove from the heat.
  • In a medium bowl, whisk together the cornstarch and remaining 1/4 cup / 50g sugar. Add the egg and egg yolks and whisk into a smooth paste.
  • Whisk enough of the hot milk, a little at a time, into the egg mixture until it is warm to the touch. Once the eggs are warm, pour the mixture back into the remaining milk in the pan.
  • Return the saucepan to medium-high heat and bring the mixture to a boil; continuously whisk for 3 minutes to thoroughly cook the corn starch.
    Pro Tip: The pastry cream will get very thick almost immediately, but it is important to continue to cook for the full 3 minutes or the pastry cream will separate once it cools.
  • Remove from the heat, stir in the mascarpone. Using a rubber spatula press the mixture through a fine-mesh sieve, into a large bowl and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming.
  • In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
  • Set the container in the ice bath or place in the freezer until chilled, about 15 minutes or until room temperature.

Make the Ice Cream

  • In a stand mixer fitted with the whisk attachment, whip the heavy cream and confectioners’ sugar until medium-stiff peaks form, about 1 minute.
    Stir the pastry cream until it is smooth and then fold in the whipped cream.
    Add any flavorings now, unless otherwise noted.
  • Pour into a 2-quart container and freeze for at least 2 hours. The longer it freezes the firmer it will get.
  • Pro Tip: If you want a soft gelato texture, remove the ice cream from the freezer about 20 minutes before scooping.