Vanilla Ice Cream

31 Reviews
84% would make this recipe again

A true Italian «gelato», as my mother used to make it. Quick and easy, with no need for an ice-cream maker.

This recipe is incompatible with your food profile

Preparation : 15 min Standing : 3 h Cooking Dish : 6 cup mould
220 calories/serving

Ingredients

4 eggs size large
1 cup whipping cream 35% 250 mL
1 cup icing/confectioners' sugar 150 g
1/4 cup milk, partly skimmed, 2% 65 mL
1/2 tsp vanilla extract 2.5 mL

Before you start

A food processor or a mixer will make things easier for this recipe.

Method

  1. Put a metal or glass bowl into the freezer so that it will be cold when filling it with the cream mixture.
  2. Separate the egg whites and yolks : Put the yolks in one bowl and the egg whites in another bowl. Whisk the whites using a mixer until stiff peaks are formed. Set aside.
  3. Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks are formed. Set aside.
  4. Add the sugar to the yolks, then beat well using the mixer until the mixture is pale and fluffy, about 2 min. Pour in the milk and vanilla. Incorporate the egg whites and the whipped cream into the mixture, blending gently with a spatula. Transfer the mixture to the prepared bowl, cover and put it in the freezer.
  5. After about 1 h, take the bowl out of the freezer, stir the mixture using a whisk, then return the bowl to the freezer. Repeat the same stirring operation after one additional hour in the freezer. It normally takes 3-4 hours until the ice cream is ready.

Observations

This ice cream will keep up to 1 month in the freezer.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

220

Fat

14 g

21 %

Saturated 7.7 g
+ Trans 0 g

39 %

Cholesterol

140 mg

Sodium

50 mg

2 %

Carbohydrate

20 g

7 %

Fibre

0 g

0 %

Sugars

18 g

Net Carbs

20 g

Protein

4 g

Vitamin A

16 %

Vitamin C

0 %

Calcium

4 %

Iron

2 %
More info

Claims

This recipe is :
Good source of  :
Selenium, Vitamin A, Vitamin B12
Source of  :
Folacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin D, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Milk and Alternatives 0
Meat and Alternatives ½
Fats 2
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

31 Reviews (29 with rating only) 84% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
august 30, 2010 | I would make this recipe again

So this is how you make ice cream...so easy! It was awsome! I never want store bought fake "creamy dessert" again. This was cheap, homemade and delicious. I'm not crazy about the raw eggs but I suppose that's how it's done and I have to live with it. I tried it again with a little less sugar and also with blueberry purée, yum!

Useful 1
may 13, 2013

I think I will use this recipe for vanilla ice cream from now on, and never buy it again. It's very very easy WITH A STAND MIXER. I imagine it would be much more time consuming otherwise. It was yummy. :)

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.