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This one-pot zucchini and rice recipe is another delicious way to enjoy zucchini the Mediterranean way. Zucchini and rice…

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Learn how to make the best, easy vanilla creme brulee by following just 5 steps and some simple instructions for the creamiest french dessert ever (plus a sous vide method)

I’ve lost count how many vanilla creme brulee ramekins I’ve emptied during testing this recipe. Not that I’m complaining of course! This dessert is one of the greatest pleasures in life!

Just to be sure, and because I wanted to see if I can reduce some of the calories, I tested this recipe with half cream and half milk, with whole eggs instead of only egg yolks and with part yolks and part whole eggs (and a combination of the above). I also tested cooking it in a sous vide bath, something which you can read more about at the end of this post.

Even if all of the times this french dessert was very tasty and delicious, I have to admit that you’ll get the best results when you use a cream with 35% fat content (also known as heavy cream or whipping cream) and only egg yolks (something expected).

This creamy and velvety creme brulee may seem laborious but it’s actually a fairly easy recipe – it’s easier than a cheesecake (or a Crème Brûlée Cheesecake). It also doesn’t have many ingredients and that’s why my most important advice is to get the best quality cream you can find and the best vanilla. Like this Greek milk pie with phyllo (easy bougatsa), every recipe with few ingredients relies on their quality.

The vanilla can be vanilla extract, vanilla paste, vanilla sugar or a fresh vanilla pod. Whatever you choose, it should smell like something that fell from the heaven if you want your creme brulee to smell divine. Because the vanilla sugar, the vanilla paste, and the vanilla pod contain those black, tiny, fragrant seeds, they will create a nice speckled effect which will tell your guests that you used the real thing and not some imitation.

what is creme brulee

Creme brulee is a thick custard cream with a velvety texture which is baked in the oven. It is usually served in individual ramekins but it can also be prepared in a larger one. For the best texture, you will have to place the ramekins inside a baking pan which you will fill halfway through with boiling water (water bath).

Just before serving, the surface of the cream is sprinkled with white sugar and then gets burned with a torch (thus the french name “brûlée” which means burned). This process results in the caramelisation of the sugar, something that complements the vanilla flavor with intense caramel notes and creates a perfectly contrasting texture with the silky smooth cream.

creme brulee ingredients

The cream should have 35% fat content. The recipe will also work with half and half but you’ll need to add one more yolk. As for the leftover egg whites, keep in mind that you can freeze them for at least up to 6 months. The day before you plan to use them, transfer them in the refrigerator to thaw. Use them in omelettes, in this vanilla and white chocolate bundt cake or in these Italian almond cookies/amaretti.

what does creme brulee taste like?

Creme brulee can be flavored in many ways but the authentic recipe is made with vanilla. Because it contains cream and egg yolks it’s basically a baked custard with vanilla flavor. Think of a good vanilla ice cream, but not frozen. But that’s not all.

The extra thing this dessert has, which makes it amazing, is the burnt sugar on top. This crunchy layer of caramel offers a complex bittersweet taste and creates a stunning presentation (especially if you torch the crème in front of your guests). Everyone who tries crème brulee has a hard time forgetting it!

You can also flavor your crème in many other variations using orange/citrus zest, cinnamon and cloves, lavender, bergamot, dried rosebuds, tonka bean or coffee. This coffee creme brulee from Martha Stewart surely sounds good!

why your crème brulee tastes eggy

This can happen when you over-bake it. If I had to choose between a slightly under-baked crème brulee and a slightly over-baked one, I would choose the first one. This is because the under-baked one will be just more loose but still creamy, whereas the over-baked will be curdled and eggy tasting. Fresh, good quality eggs will also help!

Creme brulee ramekins

Traditionally, crème brulee is served in individual ramekins. However, you can also make it into porcelain coffee cups or small heatproof glass jars if you don’t already have these ramekins. The usual capacity of the ramekins is 5-6 ounces (150-180 ml) but the most important thing for the best texture is to fill them no more than 2 inches (5 cm) in height. If you fill them higher than that, you risk the chance your crème brulee to be under baked in the middle.

Creme brulee torch – is it necessary?

In my humble opinion, you will get the best results by using a torch. My suggestion here is to divide the surface into smaller parts and torch every part moving the flame back and forth in very narrow movements. When one part is caramelized, move to the next one.

Don’t let the caramel stay just blond, you want some dark spots for that bittersweet taste which will balance the sweetness of the sugar. Remember that we caramelize the sugar just before serving because otherwise it can absorb moisture and become sticky and less crunchy.

If you don’t have a torch, I’ve seen a couple of different methods for making the caramel layer but I haven’t tried them.

The first method is to use your oven grill: To protect your crème from cooking further, I suggest putting the chilled from the fridge ramekins inside a baking pan and fill it halfway through with cold water (I remind you that we’re talking about the cooked and chilled crème brulee which we now want to caramelize). Sprinkle the tops with sugar and grill in the high rack of your oven until the sugar is caramelized.

The second method is to caramelize the sugar in a pan and carefully pour it over the surface of each crème brulee. This will probably give you a very thick layer of caramel which may be difficult to break (and you’ll also need more sugar). You can watch this video for how to caramelize sugar in a pan.

How to achieve an extra thick caramel layer

This is the simple trick for an extra thick caramel layer: sprinkle the top with an even layer of sugar and burn it with the torch. Repeat with another layer of sugar and burn it again.

I’m guessing you’re a fan of caramel since you’re reading this, so you may also want to check the recipe for this mocha caramel and peanuts mousse cake (it’s almost like a snickers bar but in the form of a cake)

Sous vide creme brulee

Sous vide is a cooking method where you seal the food in an airtight container/bag and cook it in a water bath under very precise temperature. Because you have absolute control over the temperature you always get consistent results, meaning your food is always cooked at the desired level, not under-cooked, not over-cooked.

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Classic Creme Brulee Recipe (in just 5 steps)

Learn how to make the best, easy vanilla creme brulee by following just 5 steps and some simple instructions for the creamiest french dessert (plus a sous vide method)

Course Dessert, Sweet

Cuisine French, gluten-free

Keyword caramel, classic, creme brulee, easy, vanilla

Prep Time 35 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 6

Calories 437kcal

Author Makos

Equipment

• 6 5-ounce ramekins (or coffee cups / jars )

Ingredients

For the custard:

• 2 cups (500 ml) heavy cream 35% fat
• 5 egg yolks (80 grams)
• 0.5 cup (100 grams) white sugar
• 2 teaspoons vanilla extract or 1 vanilla bean
• pinch of salt

For the caramel topping:

• 6-9 tablespoons caster sugar

Instructions

• Preheat your oven to 325 °F (160 °C) and set a pot with water over medium heat (for the water bath).
• Mix the egg yolks with the sugar, the vanilla, and the salt and stir well.
• Heat the cream until almost boiling and slowly add it to the egg yolk mixture whisking continuously until incorporated.
• Divide the mixture between 6 ramekins (you don’t want them to be full), place them inside a baking pan and fill the baking pan with boiling water about 1 3/4 inches deep (this is the water bath). Bake in the middle rack of the oven for 30-35 minutes or until the surface of the cream is set and the middle is still jiggly.
• Wait until the cream is cool and chill in the fridge (at least 4 hours or overnight).
• Just before serving, sprinkle each ramekin with 1 – 1.5 tablespoons sugar and burn it with a torch.

Notes

• The amount of sugar is enough to give the cream a nice taste without being overly sweet. If you like things sweeter, you can add a couple of tablespoons more.
• If you use vanilla bean, scrape the seeds and add them to cream before boiling. If you use extract or paste, add it to the egg yolks.
• Add the hot cream to the yolk mixture gradually and slowly, othherwise you risk cooking the yolks.
• When pouring the cream into the ramekins, it’s best to pass it through a fine sieve. It will catch any lumps from the yolks and will reduce any air-bubbles that may end up on the surface of the cream. Break any remaining bubbles with a toothpick. Don’t fill the ramekins more than 2 inches in height.
• The leftover egg whites freeze very well. Use them for these italian almond cookies (soft amaretti) or this white chocolate vanilla bundt cake

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Sous vide instructions:

For the sous vide, you don’t have to heat the cream, but if you use a vanilla pod instead of extract, heating it will infuse the custard better. Use small mason jars (5-6 oz capacity) or any other jars that can seal airtight. Don’t leave too much empty space inside the jars. The lids should be closed well but not very firmly. Cook at 176 °F (80 °C) for 1 hour.

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Similar recipes you’ll love:

• faux tiramisu in a glass
• Greek rice pudding (rizogalo)
• White chocolate cream trifle with strawberries

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Learn how to make the best homemade hummus with tahini and serve it as a dip or spread with plenty of pita bread. Plus, all the secrets to make hummus smooth and creamy

Hummus is a popular dish of the Mediterranean and the Middle Eastern cuisine and lots of countries antagonize for its origins with Egypt being the most predominant. Hummus is a smooth spread (or dip or appetizer) made from chickpeas and tahini (sesame paste) with some olive oil, lemon juice and garlic.

I still remember the first time I tried to make my own homemade hummus. It was terrible and I ended up eating only the pita bread. The recipe I had followed used too much lemon juice and the end result was totally different from the hummus I was used to. That’s why I believe it’s best to find a good hummus recipe and gradually adjust it to your liking.

The recipe at the end of this article gives you a basic, smooth, fluffy hummus you can serve as a dip or appetizer. You can replace some of the water with lemon juice if you want it more tangy, you can add more garlic if you want it more garlicky (though traditional hummus is not very garlicky – 1 or 2 garlic cloves per cup of dried chickpeas are enough) or you can adjust the quantity of the tahini.

There are a lot of chickpea recipes you can try, from chickpea salad to main courses like the Greek baked chickpeas (revithada) but hummus should definitely be at the top of your list. It can be an interesting dip at parties and a healthy appetizer for family dinners. It can be a nutritious afternoon snack or a light dinner served with some pita bread.

To make a smooth hummus you don’t have to remove the skins from the chickpeas, and most of the times I don’t do it because I like to keep all the fiber, the vitamins and the other nutrients that the skins contain. But if you want to make an extra creamy and smooth hummus you will have to use the chickpeas without the skins. In the photos you see hummus made with whole chickpeas and in the 1-minute video (somewhere in this article) you can see hummus made with the skins removed (there’s also a longer YouTube video at the end). Both versions are very creamy but the no-skin version is creamier.

Kate from cookieandkate in her recipe for hummus with canned chickpeas suggests cooking them with some baking soda to remove the skins, but I always suggest to try and use dried ones! There are also dried chickpeas without the skins, so you can use those if you can find them. They’re called chana dal or split chickpeas or bengal grams. You’ll have more chances finding them at an Indian store.

What is hummus made of?

The basic ingredients for hummus are:

• Cooked chickpeas
• Tahini (sesame paste)
• Garlic
• Lemon juice (freshly squeezed)
• Water or chickpea liquid
• Salt

What is the best way to make hummus from scratch?

The best way to make hummus from scratch is:

• Soak the dried chickpeas in plenty of water with some baking soda
• Cook them in a pot with fresh water until tender
• Process them in a food processor until mushed
• Add the rest of the ingredients of the recipe and process until very smooth
• Add cold water gradually until you get the desired consistency.
• Serve with pita bread

How do you make hummus more creamy?

• If you use dried chickpeas soak them in plenty of fresh water with baking soda. This helps them cook faster and also become very soft.
• Remove the skins. You can do this by rubbing the soaked chickpeas with some baking soda under a towel (like you see in the video) or you can use already peeled dried chickpeas (chana dal or split chickpeas or bengal grams).
• If you decide to use canned chickpeas (but please don’t) then taste one and if it’s not very soft you can boil them until tender .
• Process in a food processor. Gradually add cold water or cold chickpea liquid and process until very smooth and light. If you plan to store hummus in the fridge, expect that it will thicken some more.

Is hummus healthy?

Yes! Hummus is made primarily with chickpeas which fall into the legumes category. All legumes are full of plant based protein, fiber, and other nutrients like antioxidants. Additionally, tahini provides a good amount of good-for-your-heart fat while garlic is considered a super food. Freshly squeezed lemon juice offers some phytonutrients and Vit.C

How do you make hummus taste better?

• Since there are not many ingredients in this recipe you have to remember to find the best tahini and the best dried chickpeas. The tahini should be runny and the ingredients should list only sesame seeds (and maybe a tiny bit of oil). The oil of the sesame seeds has the tendency to separate inside the jar, so stir it well before use. Also, taste it to see that it hasn’t any bitter taste. Instead it should taste pleasantly nutty.
• If you can, don’t use canned chickpeas but opt for dried chickpeas instead. It makes a big difference!
• And since you’re getting in all this “trouble” it doesn’t make sense to use store-bought lemon juice. Buy a fresh lemon and squeeze it over a sieve.
• If you think something is missing, it may be the salt. Taste and adjust the salt accordingly.
• Use the best quality extra virgin olive oil you can find (otherwise the taste can be heavy and unpleasant).

Things you can add to your homemade hummus recipe (in the food processor):

• parsley
• roasted garlic or black garlic
• roasted beets (they will turn the color to red – see this beetroot hummus from Pepperdelight)
• avocado

With beets and avocado you may have to adjust the rest of the ingredients to get the texture you like.

Things you can sprinkle over your creamy hummus:

• extra virgin olive oil
• sumac
• cumin
• paprika
• smoked paprika
• zaatar
• toasted nuts (pine nuts are perfect)
• sliced olives
• capers

Can you make hummus without cooking the chickpeas?

No. Hummus is made with chickpeas which have been cooked until very soft and tender (I could even say mushy). If you try to process the chickpeas without cooking them you will end up with something that looks like falafel mixture. You can use canned chickpeas which are already cooked but their taste sometimes is not the best.

What is hummus traditionally eaten with?

• Hummus is traditionally eaten with pita bread. You can also reserve some of the cooked chickpeas and place them on top of your smooth hummus (optionally: bake them in the oven with some olive oil until crispy).
• Vegetables cut in sticks, are also a healthy alternative and with much less calories than pita bread.
• Hummus can also be served as a healthy side for lamb and other meat dishes.
• It can be slathered on slices of bread and topped with pitted olives
• You can make your Mediterranean style deviled eggs with hummus
• Add it to your falafel
• Use it as a condiment for your burgers

Can you make hummus without tahini?

Tahini is sesame butter. In the video I use whole sesame tahini and that’s why the color is darker. Unfortunately, the tradition says that you can’t make hummus without adding some tahini in it, because tahini gives hummus its signature flavor.

However, if you absolutely hate tahini, you can substitute it with some other kind of nut butter like almond butter or walnut butter, or you can completely omit the nut butter and add some extra oil (probably a neutral flavor oil because too much olive oil can be overwhealming). I haven’t experimented without tahini, so you will have to adjust the quantity of the extra oil according to your judgement.

Does hummus have olive oil?

It is not necessary to add olive oil into the hummus while you make it because the tahini has already enough oil. But you have to drizzle some extra virgin olive oil over the hummus before you serve it!

Can you make hummus without garlic?

Though sometimes I make hummus without garlic since I’m not the biggest fan, I can tell you that traditionally hummus is always made with garlic (but not a lot). If you’re not the biggest fan either, you can try and cook the garlic with the chickpeas, something that will mellow its flavor a lot. You can also use roasted garlic, or black garlic which has a totally sweeter and milder taste. And if you have some black garlic left, make sure to also try this black garlic tzatziki.

Why do you add cold water or cold chickpea liquid?

My experience says that it makes hummus fluffier, probably because the fats and the rest of the thickening agents (starch and protein from the chickpeas) become more stable when they’re at a lower temperature. It’s the same thing that happens with buttercream: if you try to whip some buttercream and use warm, melted butter it will never be done. The butter must be at a solid state in order to have enough strength to hold the air bubbles and become light and fluffy.

How long does homemade hummus last?

Homemade hummus will last in the fridge (at 39°F/4°C ) for at least five days without any problems. As with every other food, if you’re not sure whether it’s safe to eat it, smell it and observe its surface. Any changes in color or areas of discoloration and any weird smells are indications that it has gone bad.

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Homemade hummus recipe

Learn how to make the best homemade hummus with tahini and serve it as a dip or spread with plenty of pita bread. Plus, all the secrets to make hummus smooth and creamy.

Course Appetizer, Dip, Side Dish, Snack

Cuisine Greek, Lebanese, Mediterranean

Keyword chickpeas, homemade, hummus, smooth

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 11

Calories 154kcal

Author Makos

Ingredients

For the chickpeas:

• 1 cup (200 grams) dried chickpeas (see notes if you use already cooked/canned chickpeas)
• 2 teaspoons baking soda (for soaking)
• 1 tablespoon baking soda (for peeling the skins)

For the hummus:

• 1 garlic clove (remove the green sprout from the center, if there is one)
• 1/2 cup (120 grams) tahini (stir it well before use. If you use whole sesame tahini it will be even healthier).
• 1 teaspoon fine salt (taste and adjust)
• 2-3 tablespoons (30-45 grams) fresh lemon juice (start with 2 tablespoons, taste and adjust)
• 2 tablespoons (26 grams) olive oil
• 1/3 cup (80 grams) very cold water or cold liquid from the cooked chickpeas (add it gradually because you may not need it all)

For serving:

• Extra-virgin olive oil cumin, sumac, paprika, toasted pine nuts

Instructions

• Soak: Transfer the chickpeas into a large bowl and add enough water to cover them at least by two inches (you'll need about 2-3 cups). Add the baking soda, stir well and let them soak at room temperature for at least 8 hours.
• Rinse the chickpeas very well.
• Remove the skins (skip this step if you want to make hummus with whole chickpeas or if you used skinned ones): Add one tablespoon baking soda, mix well and let them rest for 15 minutes. Then, working in batches, rub them between a kitchen towel with force until the skins are separated. Transfer them to a bowl and add plenty of water. Then take out all the skins that are floating. Rinse well.
• Boil: Transfer the chickpeas to a pot, fill it with water, add a pinch of baking soda and cook for about 45 minutes or until very soft and tender. Remember you will need to skim the foam with a slotted spatula when the water starts to boil. After that, cover the pot and reduce heat to a low simmer. Simmer for 50-60 minutes or until very tender.
• Make the hummus: Transfer the chickpeas, the garlic, the tahini, the salt, the lemon juice and the olive oil to a food processor and process for a few minutes until you get a smooth paste. Scrape with a spatula as needed.Taste and adjust the salt, the lemon juice, the tahini and the garlic (I usually add a couple more tablespoons of tahini).

  Fix the texture: With the machine running, gradually add the cold water, processing until well incorporated and stopping to scrape down the sides of the bowl as needed.
• Serve the hummus on a plate and drizzle generously with olive oil. Sprinkle with cumin, sumac or paprika.

Video

Notes

• Makes about 2 3/4 cups – serving size 1/4 cup.
• If you use already cooked chickpeas (homemade or canned) you’ll need 2+2/3 cups. Drain and rinse well before use.
• If you want to add chickpea liquid instead of water, reserve one cup, put it in the fridge and wait until it is very cold.
• You can soak more chickpeas (increase the water and baking soda accordingly) and freeze the ones you will not use. This will save you from soaking them the next time you want to use them in your recipes.

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Similar recipes you’ll love:

• Greek meze platter
• How to make Labneh (yogurt cream cheese)
• Yellow split pea and vegetable puree (Greek fava)

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Baklava sundaes are a delicious treat because they use one of the most popular of the Greek desserts – baklava! All you need is baklava, ice cream, whipped cream, and other toppings if desired. This recipe makes one sundae, but feel free to multiply the recipe to feed a crowd!

Quick and Easy Greek Baklava Sundae Recipe Ingredients:

• 1-3 scoops of ice cream of choice (try chocolate, vanilla, pistachio, or honey)
• 1 tablespoon honey, for drizzling
• 1 piece of baklava, chopped
• Whipped cream, to top sundae

How to Make Quick and Easy Greek Baklava Sundaes:

Scoop ice cream into a serving dish. Drizzle with honey. Sprinkle with the chopped baklava pieces and top with whipped cream.

Note that this recipe makes one sundae. You can easily multiple the amounts to make multiple servings!

You can also use your creativity when selecting ingredients. Choose any ice cream flavor you wish, for example. You can also use different types of sauces and replace that for the honey. Feel free to also sprinkle the Sunday with nuts, chocolate pieces, or anything you wish. You can use your creativity when making these sundaes!

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Stir fries are easy, but they aren’t usually associated with Greek food. You can easily adapt a traditional stir fry by using Greek flavors!

Quick and Easy Greek Style Stir Fry Recipe Ingredients:

• 2 tablespoons Greek olive oil
• 1 medium onion, chopped
• 2 bell peppers, chopped
• 2 zucchini, chopped
• 2 tomatoes, diced
• Oil and lemon dressing, to taste
• Feta cheese, to taste
• Oregano, for sprinkling

How to Make Quick and Easy Greek Style Stir Fry:

Drizzle the olive oil into a skillet and set the heat to medium.

Add the onion and cook for five minutes, or until the onions are opaque. Stir in the peppers and zucchini and sauté until soft.

Turn off the heat and stir in the tomatoes.

Drizzle with the oil and lemon dressing, top with feta cheese, and sprinkle with oregano.

This recipe tastes great when served with rice!

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Learn how to make homemade ice cream with rich vanilla flavor, creamy texture and without a “milky” taste. It’s one of the best ice cream recipes without a machine.

One of the easiest ice cream recipes is the 3-ingredient homemade ice cream recipe which is made without an ice cream machine and you just have to beat 2 cups of heavy cream until fluffy and then add one can of sweet condensed milk and some vanilla extract.

And yes, it is pretty good, but is it the best? To my humble opinion, no. And I’m saying no, because I find that it has an intense “milky” taste and also lacks the depth and complexity of the traditional ice cream made with egg yolks. So, how can you make it better? My simple solution is to add one cup of custard cream.

The custard cream not only gives depth and improves the flavor, but it also increases the quantity of the ice cream to 6 cups, which means more ice cream for you and your family. And if your family also wants a chocolate flavor, make sure to check this homemade, no-churn chocolate ice cream recipe.

How can I make ice cream at home?

If you want to make homemade ice cream you just need some basic ingredients and a good recipe. The basic ingredients are

• cream or milk
• sugar or another sweetener
• egg yolks
• and flavorings (usually vanilla or cocoa)

For recipes that require churning you have to cook the milk/cream with the egg yolks and the sugar until you get a thick, velvety custard. After you chill it in the fridge you churn it and you enjoy your delicious summer dessert.

For no-churn recipes you usually beat the cream until stiff peaks form, and then add the rest of the ingredients. Beating the cream makes the mixture fluffier and aerates it, something that reduces ice crystals. For the same reason, almost all no-churn recipes use cream instead of milk, because of the higher fat content (fat also prohibits the formation of ice crystals in your ice cream).

Your third option is to make these healthier tahini and chocolate banana popsicles.

How do you make homemade ice cream without a machine?

• First, you have to whip the heavy cream until medium/stiff peaks form. The cream (and preferably the bowl also) should be very cold.
• Then, you add sugar or another sweetener like sweet condensed milk and the flavor of your choice. Whisk again until the mixture aerates and becomes very fluffy.
• Transfer it to a freezer safe bowl. This is a good time to add things like chocolate chips, crumbled cookies or fruit jams.
• Store in the freezer overnight.

For the best taste and an authentic vanilla ice cream flavor I like to combine 1 cup of homemade vanilla custard to the sweet condensed milk before I add it to the whipped cream. It makes ALL the difference!

Is no churn ice cream good?

Yes! This recipe produces a creamy, velvety ice cream with no ice crystals at all and a deep, complex vanilla flavor. Just make sure to use a real vanilla extract and make it according to the directions. It will become your favorite.

How do you make ice cream thicker?

There are some tricks you can use if you want your ice cream to be thicker. First, cornstarch. Cornstarch binds the water molecules and thickens the mixture creating softer and more velvety texture. That’s why it is very important, especially in no churn ice cream recipes. To work its magic you have to cook it with some of the milk/cream of the recipe.

Egg yolks also help with the consistency, but sometimes they can create an “eggy” taste, especially if they are too much or cooked for too long. In this no churn vanilla ice cream, Stella Parks uses a lot of eggs compared to the quantity of the cream, but she cooks the mixture until warmed to 160°F (71°C) to avoid the eggy taste.

Another thickening agent that contributes to a creamier mouthfeel is glucose syrup. What glucose does, is that it doesn’t let the ice cream become icy. In this recipe, the sweet condensed milk plays the same role.

Lastly, beating the heavy cream to stiff peaks will also help.

How do you make homemade ice cream soft, creamy and not icy?

• Felicity Cloake in her article “how to make the perfect no-churn ice-cream – recipe” likes to use a couple of tablespoons of alcohol, and she has a point. Alcohol lowers the temperature at which the ice cream mix solidifies. In other words, it helps it remain soft and not hard as a rock.
• Use cream with high fat content. You will need heavy cream with at least 35% fat.
• Whisk or beat with an electric mixer in order to incorporate enough air and make it fluffy.
• Use enough sugar or glucose. Sugar, glucose, honey and sweet condensed milk help the ice cream remain soft and creamy.
• Use cornstarch. It absorbs extra moisture and stops the formation of ice crystals.
• Use milk powder or white chocolate (white chocolate contains milk powder, cocoa butter and sugar something that makes it perfect for making ice cream soft and not icy). If this sounds appealing, don’t miss the chance to make this roasted almond and white chocolate no churn ice cream.

Why is my homemade ice cream hard?

If your ice cream is hard then probably one of the following happened:

• Not enough air was incorporated into the mixture, meaning the cream wasn’t beat to medium stiff peaks (be careful though, because if you over-beat it it can curdle and become butter and buttermilk)
• The recipe didn’t have enough fat. Make sure to use heavy cream with at least 35% fat (check the nutritional information). Don’t use half and half, evaporated milk, or light cream.
• The recipe didn’t have enough sugar. Sugar is crucial for the best texture. Unfortunately you can’t substitute it with low-calorie sweeteners.
• Too much moisture. Use moisture binders like cornstarch, gelatin, or milk powder.

How to customize this basic homemade ice cream

Do you want to customize your basic recipe for homemade ice-cream? Try adding one (or a combination) of the following ingredients:

• 1.5 cups crushed cookies or wafers
• 1.5 cups brownies cut in small cubes
• 1.5 cups chocolate chips or chocolate shavings
• 1.5 cups chopped roasted nuts
• 1 cup chopped candied cherries (maybe soaked in liquor?)
• 1 cup of fruit jam (I prefer it swirled and not completely mixed)
• spices and zests to your liking (cinnamon, cardamom, tonka bean, citrus zest, lavender, mint, earl grey, matcha)

Don’t forget to serve it with this salted dark and white chocolate magic shell!

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Homemade Ice Cream

Learn how to make homemade ice cream with rich vanilla flavor, creamy texture and without a “milky” taste. It’s one of the best ice cream recipes without a machine.

Course Dessert, Snack

Cuisine American, Global, gluten-free

Keyword homemade, icecream, no-churn, vanilla

Prep Time 30 minutes

Cook Time 10 minutes

Freezing time 8 hours

Total Time 8 hours 40 minutes

Servings 12

Calories 363kcal

Author Makos

Ingredients

For the custard cream:

• 1/3 cup (70 grams) sugar
• 4 teaspoons (10 grams) cornstarch
• 2 egg yolks
• 3/4 cups (180 grams) heavy cream, 35% fat

For the ice cream base:

• 1 can (400 grams) sweet condensed milk
• 2 cups (480 grams) very cold heavy cream, 35% fat
• 2 tablespoons (30 gram)s brandy, cognac, rum or vodka
• a pinch of salt
• 2-3 teaspoons (8-12 grams) vanilla extract

Instructions

• Make the custard: Transfer the sugar and the cornstarch to a small pot or saucepan and stir to combine. Add the yolks and the cream and mix with a whisk. Turn the heat to medium-medium/high and cook stirring constantly until the cream thickens and starts to bubble.

  Transfer the custard to a bowl, add the sweet condensed milk and mix well. Cover with a lid or plastic wrap and transfer it to the fridge until cold (about 2 hours).
• Make the ice cream: Transfer the cold cream to the bowl of your electric mixer and beat until medium stiff peaks form. Add the alcohol, the salt and the vanilla and beat until combined. Then, add the custard mixture in three additions, beating well after each addition until you get a fluffy mixture.
• Transfer the ice cream to a freezer safe container and cover with plastic wrap. Freeze for at least 8 hours or overnight. Scoop and eat!

Notes

• Chill the bowl of your mixer in the fridge for the best results.
• I’ve made the custard with one whole egg instead of two yolks, with whole milk instead of cream and without alcohol. Although each of the variations was good, the recipe as written has the best texture and taste.
• Customize your basic ice cream recipe by adding: cookies, brownies, coffee, fruit jam, roasted nuts, chocolate chips, dulce de leche, candied cherries.
• If your freezer is too strong, let the ice cream rest at room temperature for 5-10 minutes before serving.

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