Vanilla Ice Cream

Vanilla Ice Cream

It’s been a while and Farida has been out of blogosphere for a long time. But she is back hoping not to disappear again. So sorry for not having posting any new recipes and for missing all the delicious posts of yours. The thing is I’ve been so caught up with writing my cookbook and haven’t had a chance to do anything else besides that.

To earn your forgiveness, today I am going to share with you my favorite recipe for vanilla ice cream. Before making this ice cream, I had no intention to make any ice cream whatsoever as I thought I had two good excuses for this: 1) I have no ice cream machine, and 2) California is like an ice-cream paradise: walk into any supermarket and choose among dozens of delicious flavored ice creams. Why bother to make your own. But… after quite a few of my Azeri language blog readers had asked me for an ice cream recipe, I decided to put my excuses aside and make them happy. And I am glad I did! I used Dorrie Greenspan’s recipe, adjusting it only slightly. Since I don’t have an ice cream machine for churning, I followed David Lebovitz’s advice on how to make it without one. It worked great and we ended up with the most delicious, creamy and yummy ice cream ever. Hope you make it too!

By the way, stay tuned for Helen’s Macaroon Sandwich Cookies I made using the reserved egg whites!

Slightly adapted from Dorrie Greenspan’s “Baking: From My Home to Yours”

Makes about 1 quart


2 cups whole milk
2 cups heavy cream
5 large egg yolks (if small, use 6)
3/4 cup granulated white sugar
1 tablespoon pure vanilla extract

1. Bring the milk and cream to a boil in a large heavy-bottomed saucepan. Remove from heat.

2. Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid – this will temper, or warm, the eggs so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of the spoon (it took me about 7 minutes to have it thicken); if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170F, but no more than 180F, on an instant-read thermometer. Immediately remove the pan from the heat and pour the custard into a clean heatproof bowl.

3. Stir in the vanilla extract.

4. Refrigerate the custard until chilled before churning it in your ice cream machine, or use David Lebovitz’s method for making ice cream without a machine.


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  1. Nice to see u back dear….Oh wow vanilla ice cream looks extremely drrool worthy…….

  2. Oh my vanilla ice cream is my fav and the pic looks creamy and delicious!!!

  3. Farida, am bookmarking this, last week I was roaming to find a good ice cream machine, and didn’t get. So planning to try this when possible, don’t know when, but I love this!
    Glad to see you back, am waiting for a copy of your cook book! 🙂

  4. hey if you always bring vanilla ice cream after being gone then in this case its OK….those scoops look so perfect!

  5. wow!!!!! fareedha vanilla is my favourite.. yumm!! yumm!!! m sure my kids gonna hug me for this 🙂

  6. Lovely ice cream Farida, glad to see you back. 🙂

  7. Wowwww!! Delicious!!! Hummmmm…

    Ana Kaddja


  8. Looks lovely, Farida. It still the last few days of summer so perfect ice-cream weather, not that I need an excuse. 🙂

  9. Welcome back Feride! I’ve never tried to make ice cream at home as I don’t have the machine just like you. Vanilla ice cream is one of my favorite. We have been living the first days of Summer, so I should learn how to make it without machine. Yours look so yummy!

  10. That is such a beautiful and enticing photograph.

  11. Wow.. This looks so tempting!

  12. My dear Farida !
    I expect the quests tonight. So opened up your site and kept it in front of me while cooking. Made stuffed fish, pomegranate salad, eggplant roles and zebra cake according to your instructions. everything turned out just great ! Thank you so much for making cooking so joyful:) I never made zebra cake before but thanks to your detailed instructions i risked 🙂 it is exactly like on the picture:) So thank you again and lots of good luck with your site.

  13. Dear Farida, this Ice Cream look absolutely nice and yummy!!!love it!!

    How are you dear??? huggs!! Gloria

  14. Hosgeldin aramiza yeniden. Farida Ice cream looks delicious..I want some:)

  15. Wow! Congratulations abla on having your own cookbook! I will make sure I get my hands on it!

  16. Welcome back, and glad to hear you are working on a book.

  17. Hello my friend

    I missed you and missed your posting, I hope the book is coming long nicely.
    Love this Icecream, and nothing compared to home made.
    thanks for posting.

  18. Hello Farida, nice to have you back! What a wonderful post! Its really helpful to knowhow to make a smooth icecream without an ice cream maker! thanks for the recipe and the links!I’d love to guide our readers to your site if you won’t mind. Just add this foodista widget to this post and it’s all set to go, Thanks!

  19. That is a nice looking ice cream. Here in Houston ice cream goes very well too! I’ve never made ice cream before, but I have been thinking about it. I especially miss the Kahramanmaras dondurmasi. Have you ever had Kahramanmaras ice cream? I saw it made on a TV show once here in the States. Thanks for sharing your recipe Feride!


    Mediterranean Turkish Food: yes, I had Kahramanmarash ice cream in Turkey. I should learn how to make it myself. Yum! Glad they showed it on TV here.

  21. i waz wondering if i could use this picture to enter in a smiths chip comp as i don’t have any pictures of vanilla icecream from my own collection

  22. Thanda thanda cool cool..yammi! yammi!

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