Creamy, homemade old fashioned ice cream, with gorgeous flecks of vanilla beans and no sweetened condensed milk! This churn ice cream has simple ingredients that will be ready in no time for your ice cream maker.
Beat eggs in bowl of stand mixer until creamy and frothy, mix all additional ingredients in mixer until combined, about 2-3* minutes.
Place in fridge for 15-20 minutes while preparing the ice cream freezer.
Pour about ⅔ full into ice cream maker, following manufacturers instructions.
This recipe makes 2 ½ - 3 quarts of ice cream, if you have a 2 quart or smaller ice cream maker, split the batter in half, store remaining batter in refrigerator up to 3 days. Refreeze ice cream drum at least 24 hours before trying to make another batch.
See post for suggestions on mix-ins, topping ideas and recipes.
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Notes
If using all natural cane sugar, beat closer to 3 minutes so that it breaks down the larger sugar granules.One vanilla bean, seeds scraped may be used in place of the Vanilla bean paste. See post for details on using raw eggs in ice cream.Recipe adapted from the Reluctant Entertainer.