Lactose-Free Vanilla Ice Cream
A creamy and dreamy lactose-free vanilla ice cream made with simple ingredients, perfect for anyone with lactose intolerance.
Equipment
- Ice Cream Maker
- Saucepan
- Mixing Bowl
- Whisk
Ingredients
- 6 large egg yolks
- 1 cup sugar (170 g)
- 3 cups lactose-free whole milk (740 g)
- 1 whole vanilla bean
- 2 tbsp cornstarch (15 g)
- a pinch of salt
Instructions
- Beat the egg yolks until light and creamy, then slowly incorporate sugar while continuing to beat until smooth.
- Heat the lactose-free milk with the split vanilla bean (seeds and pod) until simmering. Create a cornstarch slurry with a portion of the milk and set aside.
- Temper the hot milk into the egg mixture carefully, then return the mixture to the saucepan and cook over medium-low heat until thickened (175°F–180°F).
- Add the cornstarch slurry, stirring until the custard thickens. Add a pinch of salt and let cool to room temperature, then refrigerate overnight.
- Churn the cold custard in an ice cream maker according to the manufacturer's instructions, usually around 20 minutes.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
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Notes
Store in an airtight container for up to two weeks. Allow to soften slightly before scooping.