I always thought you had to have an ice cream maker to make ice cream. Apparently, I was proven wrong by Janet at GourmetTraveller88. And it was just in the nick of time, since I really, really wanted to try an ice cream recipe from my favorite website, Smitten Kitchen!

It wasn’t too hard to make this ice cream. I did half a batch (you have to use a TON of egg yolks, and I didn’t really feel like wasting a whole dozen in case it didn’t come out the way I wanted it to the first time) of Deb’s Smitten Kitchen Buttermilk Ice Cream recipe, using a real fresh vanilla bean. I also cut down half of the ‘secret ingredient’ (buttermilk!) since I wasn’t sure how strong the flavor would be. Turns out buttermilk is a little like yogurt and lends a nice rich flavor to the ice cream, enhancing the vanilla wonderfully!

Thanks Janet and Deb for sharing your knowledge!!!


2 cups heavy cream
1 1/4 cup sugar
12 large egg yolks*
1 cup buttermilk
1 cup whole milk
2 teaspoon vanilla or half a vanilla bean, scraped and simmered with the cream
Pinch of salt

1. Put the stainless steel bowl in the freezer.

2. Flavor the cream by simmering the vanilla bean in it for a few minutes. First halve the bean lengthwise, then scrape the seeds out of the pod. Dump the seeds and pod into the cream and simmer with 1/2 cup of the sugar over medium heat. Remove from heat after 2-3 minutes and let cool slightly.

***(If you want to make a unique little gift, take the pod out when done, pat dry with a paper towel and put it in a Ziploc baggie with regular sugar for vanilla sugar later! It’s a good idea for coffee lovers! ;)***

3. In a separate bowl, whisk egg yolks and remaining 1/8 c sugar.

4. Gradually add some of the warm cream mixture to eggs while mixing, slowly so that eggs do not curdle. Do this a few times until yolks warm up a bit. Then pour eggs into cream mixture. Whisk constantly.

5. Cook over LOW heat for just a minute or two. the mixture will become thick & foamy quickly. You are done when it is thick enough to coat the back of a wooden spoon. Remove from heat and whisk in buttermilk and salt. (if you just used regular vanilla, you can add it now.) Allow to cool for a few minutes.

6. Take the stainless steel bowl out of the freezer. Pour the ice cream into the bowl and set in the freezer for about 45 minutes. You can leave the spoon in the bowl as well. Then take out, stir and repeat about 3-4 more times.

7. Transfer to a plastic container, cover and let ice cream freeze for about 2 more hours. It is now ready to enjoy!!!


Sorry I would post a picture for you, but it didn’t last long enough…

BIG THANKS to Janet for the secret to her machine-less ice cream making and to Deb for her recipe!!!

This entry was posted in Uncategorized. Bookmark the permalink.


  1. Juannyo says:

    This is my new favorite blog.

  2. Hi there, great to hear your ice cream came out a big success. I also do not want to use a lot of yolks. I think 3-4 yolks per batch is a good size for my family. I am going to try other flavors: peach, sesame. Green tea…. I would also want to make frozen yogurt : )

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s