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French Vanilla Ice Cream

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“This creamy ice cream does not need churning in an ice cream maker. A bonus for those that do not have one. :) Cook time is freezing time.”
6hrs 25mins
3 litres

Ingredients Nutrition


  1. Using an electric mixer, beat the egg yolks until creamy.
  2. Slowly add half the sugar while continuing to beat until the mixture is thick and pale.
  3. Mix in the Cointreau and vanilla.
  4. In another bowl beat the cream until soft peaks form then combine with the yolk mixture.
  5. In a clean dry bowl beat the egg whites until soft peaks form and then slowly beat in the remaining sugar and continue beating until thick and glossy.
  6. Fold 2-3 tablespoons of the cream mixture into the whites to lighten the mix, then gently fold in the rest of the cream mixture.
  7. Spoon into container and cover well.
  8. Freeze until firm, approx 6-8 hours or overnight.
  9. Note: To vary mix you can fold in some chopped dark chocolate or chopped nuts before freezing.

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