Homemade Vanilla Bean Ice Cream in 30 Minutes
 
Prep Time
Cooking Time
Total Time
 
Don't have an ice cream ball? You can make this recipe and put it in a freezer-safe container and stir it, scraping the hardened ice cream from the edges, every 30 minutes for 3-4 hours depending on the temperature of your freezer.
Yield: 1 quart
Ingredients
  • 1 pint heavy whipping cream
  • ¾ c superfine sugar
  • ½ vanilla bean, split and scraped
  • 1 tsp pure vanilla extract
  • Rock Salt
  • Ice
Instructions
  1. In a large bowl, mix the whipping cream, sugar, vanilla bean, and vanilla together until well incorporated.
  2. Prepare your ice cream ball by layering rock salt and ice in the ice chamber. Close tightly
  3. Add the ice cream to the freezer chamber. Close tightly.
  4. Blow up the outer ball and using the Velcro tabs, secure the freezer ball inside.
  5. Roll, toss, and shake the ball for 15 minutes
  6. Open the ice cream side and with a long handled plastic spoon, scrape the hardened ice cream from the sidewalls and mix. Reclose. Add more ice to the ice chamber. Reclose.
  7. Play for a minimum of another 15 minutes though you can go longer as long as the ice holds out.
  8. Eat immediately or scoop into freezer-safe container and freeze for up to 4 weeks.
  9. To create a tropical dessert:
  10. While you're making the ice cream, toast the coconut in the oven at 350 for about 7 minutes or until it's light brown.
  11. Grill fresh pineapple for about 7 minutes on each side (cut in wedges or spears and leave the rind on or not - wash if you leave it on as I did) Let cool before assembling.
  12. Place one scoop of vanilla bean ice cream in a dish and top with pineapple, cherry, coconut, and cookie.
  13. Serve Immediately.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/06/15/ice-cream-recipes/