Homemade Ice Cream (No-Churn Lazy Version)
自制冰淇淋（懒人版无需搅拌的冰淇淋） · pan chinese cuisine
Summer calls for ice cream - icy, refreshing, and delicious. Making it at home is both tasty and healthy. This recipe was developed by its original creator in 2015 after many trials and shared on Xiachufang. Its key advantage: the mixture does not need to be taken out and stirred during freezing, yet the texture rivals store-bought premium ice cream. Note that the eggs are gently cooked during heating, which pasteurizes the custard - a safer approach than recipes that use raw eggs, and more suitable for children.
Rosa DelgadoThird-generation Tex-Mex cook learning my abuela's tamales before it's too late. Masa is a living thing, y'all. Also deep in a sourdough phase I can't explain.Nutrition & allergens
Contains:EggMilk
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
heavy cream淡奶油
0.85 cup
egg鸡蛋
2.0 piece — yolks only
whole milk有机纯牛奶
0.21 cup
1.76 oz
salt盐
as needed
lemon juice柠檬汁
as needed
Steps
- 1
Step 1
Separate the whites from the yolks of 2 eggs, keeping only the yolks. Add 50 g of sugar to the yolks along with a few drops of lemon juice or vinegar, and beat with an electric mixer until the yolk mixture turns pale yellow.
✅ Done when: The yolk mixture has lightened to a pale yellow color.
- 2
Step 2
Pour 50 ml of milk into a small saucepan and heat over low heat until small bubbles appear on the surface, then turn off the heat. While hot, slowly pour the milk into the beaten yolk mixture, whisking quickly as you pour. Be careful not to let the yolks curdle into scrambled-egg-like lumps, which would affect the texture.
✅ Done when: The milk shows bubbles at the surface and is fully incorporated into the yolks with no lumps.
- 3
Step 3
Pour the yolk mixture back into the saucepan and add a tiny pinch of salt. Heat over the lowest possible heat, stirring quickly with chopsticks (or a spoon) as it heats to avoid scorching, until the liquid just barely comes to a simmer. Turn off the heat and let cool.
✅ Done when: The custard is just barely simmering, then set aside to cool.
- 4
Step 4
Whip the heavy cream to 90% (stiff) peaks - when you lift the beater, the cream should hold a firm, upright peak.
✅ Done when: Lifting the beater leaves a firm, vertical peak in the cream.
- 5
Step 5180 min
Fold the whipped cream into the cooled custard and mix evenly - this is your ice cream base. (For chocolate, cranberry, matcha, or fruit-flavored versions, stir in the flavoring at this stage. The version pictured adds cranberries.) Pour the mixture into a clean lidded container and freeze for at least 3 hours before serving.
✅ Done when: The base is evenly combined and frozen solid after 3 or more hours in the freezer.
- 6
Step 6
The ice cream shown frozen overnight and served the next day is rich with milky flavor and delicious.
✅ Done when: The ice cream is fully frozen with a pronounced milky aroma.
- 7
Step 7
The cranberry version tastes great.
✅ Done when: The cranberry ice cream is fully frozen and ready to serve.
- 8
Step 8
This is the cranberry-flavored ice cream. If you like durian, you can add durian instead - it also tastes wonderful.
✅ Done when: The chosen flavor variation is fully frozen and ready to serve.