Full Recipe
Author
Curio Kitchen | 2026-08-12
Description
A creamy vanilla ice cream that couldn't be easier to make and doesn't require special equipment! And, just a single, plump Ugandan vanilla bean gives it exceptional flavor. This egg-free frozen treat remains scoopable after freezing but adding a touch of alcohol, in the form of either vodka or vanilla extract, is extra, optional insurance against an icy texture.Notes: We've written the instructions for using a stand mixer to whip the cream, but you can absolutely use a hand-held mixer or even a balloon whisk for the task! The ice cream will harden further with prolonged freezing. If this happens, let it rest for 10 minutes at room temperature before scooping. Use within two weeks for the best flavor.
