Traditional Ice Cream - No Machine Needed

Vanilla Ice Cream / Black Currant Ice Cream

Ingredients:

500 ml very cold whipping cream

5 egg yolks

Honey

Vanilla powder or extract or vanilla bean seeds

Optional: any freeze dried fruit powder or fresh fruit

Instructions:

1. Chill Your Tools: Place the mixing bowl and whisk attachment (or hand mixer beaters) in the freezer for about 15–20 minutes. Cold tools help the cream whip faster and more efficiently.

2. Whip the Cream: Pour the cold cream into the chilled bowl and begin whipping. This can take anywhere from a few minutes up to 10 minutes. Keep a close eye on the texture—stop once soft peaks form. Over-whipping can turn it into butter!

3. Prepare the Yolks Mixture: In a separate bowl, blend together the egg yolks, honey, and vanilla until smooth and creamy.

4. Combine Gently: Slowly fold the yolk mixture into the whipped cream using a spatula. Be gentle to keep the cream airy and light.

5. Add Optional Ingredients: Now is the time to mix in any extras you love—think fruit pieces, chocolate chips, shredded coconut, or spices.

6. Freeze: Spoon the mixture into small ceramic or paper bowls. Place them in the freezer for at least 3 to 4 hours. For best results, leave them overnight.

7. Serve: When you're ready to enjoy, take your bowls out of the freezer and let them sit on the counter for about 15 minutes. This softens the texture, making it creamy—just like ice cream from a machine.

8. Top & Enjoy: Add your favorite toppings: fresh fruit, maple syrup, cacao powder, nuts, coconut flakes—whatever your heart desires.

   Enjoy every spoonful with a full heart of joy and love! ❤️🍨