No-Churn Vanilla Ice Cream

No-Churn Vanilla Ice Cream
no-churn ice cream

Up until now, to make a No-Churn Ice Cream, you had two options: one was to mix condensed milk with whipped cream. The other was to make an egg foam which was stabilised and pasteurised by hot syrup, poured into eggs being whipped, and then mixed with whipped cream. The problem with the first option is that it uses sweetened condensed milk. So the flavour outcome is not something memorable. The other option with the egg foam stabilising is too complicated for the average cook. All this syrup boiling, whipping, pouring, cleaning is a little too much for most of us. But now, there is a further option.

Say hello to Stella Park’s revolutionary method to making no-churn ice cream. Stella uses whipped eggs and whipped cream to make her no-churn ice cream. The revolutionary thing is that she actually makes the eggs safe for consumption, by warming them over a hot water bath until they reach the desired 71ºC (160ºF). To be honest, I have always thought that the temperature of pasteurisation which is 79ºC (174ºF), is the same for eggs. As it turns out, this is not the case.

Eggs are made perfectly safe for consumption, by warming them to 71ºC (160ºF). This also gives them more volume when whipped. You then mix them with whipped cream and you have a no-churn ice cream, which is almost like churned (I say almost, because nothing beats the results of an ice cream machine). But, apart from the endless possibilities which Stella Parks has opened to the pastry word, she has also given you a reason to make ice cream at home, which will be only 100% better than any store-bought. The method is simple, straightforward and requires little involvement.

No-Churn Vanilla Ice Cream

As mentioned, credits for this ice cream recipe go to Stella Parks. I have only made some adjustments to the ingredients to suit the European palate and have slightly changed the mixing method.

Special Equipment needed:

Stand Mixer

Instant-read thermometer


  1. Make the whipped cream and egg foam; mix.
  2. Put in the freezer to set for 6-8 hours.

Yields about of 1 litre/quart of ice cream.


  • 220 gr heavy cream 35%-38% fat ( about 7.4 fl. oz.; 220 ml )
  • 90 gr raw cane demerara sugar ( or regular white sugar, see footnotes ) ( about 5.3 ounces; scant 1/2 cup )
  • 150 gr large eggs ( from 3 large eggs; about 5.3 ounces )
  • 1 teaspoon vanilla extract
  • pinch of salt

Step 1 – Prepare the Whipped Cream

In a stand mixer with the whisk attachment, whip the heavy cream and vanilla extract until firm peaks form. It should be thick enough to stand firmly on the back of a spoon. Do not over mix, as the cream will curdle. Transfer to a large and wide bowl and put in the fridge while you make the egg foam.

Step 2 – Prepare the Egg Foam

Fill a medium saucepan up to 3 cm / 1 inch with water and bring to a simmer. Put the eggs, sugar and salt in a heatproof bowl ( your stand mixer’s bowl should do just fine ). Put over the simmering water. Note that the bottom of the bowl should not touch the water.

Note: if you do not have the right saucepan, or you had trouble in the past using the double boiler method, check Stella’s method in the original recipe. She uses a foil ring on the bottom of a large pan, where she puts the bowl with the eggs/sugar. Whatever you choose to do, avoid direct contact of the bowl with the water; and keep the water in a simmer.

Cook, stirring constantly with a whisk until it reaches 71ºC / 160ºF. Transfer bowl with the egg/sugar to a stand mixer with the whisk attachment. Start beating at low speed and gradually increase the speed to high. Whip until it reaches four times its volume and the egg foam drops in a thick, steady stream when you pull the whisk attachment. It holds its shape well when dropped.

Step 3 – Mix the two foams

Remove the whipped cream from the fridge. Have a silicone spatula and a clean balloon whisk nearby.

Using the balloon whisk, collect an amount from the egg foam, in one motion.

Add it to the whipped cream and fold it in, taking care not to deflate the mix. Repeat two more times. This will lighten up the whipped cream and ensure that the mix will homogenise properly.

Use the silicone spatula to briefly fold the mix and gently scrape the bottom and the sides of the bowl.

Add the vanilla extract / alcohol and then add the rest of the egg foam and gently fold in. Do not over-mix as the mix will deflate. The more airy is the mix, the lighter the texture of the ice cream will be.

Finally, gently scrape the bottom and sides of the bowl with the silicone spatula.

Step 4 – Freeze

Transfer to container. If it is made of glass, check if it is freezable. Shallow containers work best, as the time it takes for the ice cream to properly set, depends on the height. The deeper the container, the more time it will take to set.

Setting will most likely take 6-8 hours.

Storing the No-Churn Ice Cream

This ice cream will stay soft enough to be eaten directly out of the freezer.

To store, cover with cling film touching the surface of the ice cream and then with aluminium foil for extra protection.

It is at its best for one week in the freezer. After this, its texture starts to deteriorate. Discard after one month.

Ingredients notes:

Demerara sugar  is a variety of raw cane sugar and its caramelising notes pair beautifully with the apricot. You may use any kind of raw cane sugar you like, as long as it its light brown in colour.

Regular white sugar works well too, although it doesn’t help in building flavour.

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