Begin by preparing your egg whites, which form the foundation of this no-churn ice cream. Whisk 6 large eggs, separated, using an electric mixer at high speed until the whites reach stiff but not dry peaks.
Once you’ve achieved the desired consistency, add 1 teaspoon of pure vanilla extract and gradually incorporate ¾ cup of granulated sugar, adding it one teaspoon at a time while continuing to whisk.
This gradual addition guarantees the sugar dissolves completely and creates a very stiff, glossy mixture that will give your ice cream its characteristic light and airy texture. The key is patience during this step—rushing the sugar incorporation can result in a grainy final product.
In a separate bowl, whisk the 6 egg yolks at high speed with your electric mixer until they’re thoroughly blended and slightly pale. This step aerates the yolks and prepares them to integrate smoothly with the other components.
Once the yolks are ready, gently fold them into the egg white mixture along with your 2 cups of heavy cream that has already been whipped until thick. Use a spatula and folding motions rather than stirring to maintain the airy structure you’ve built up through whisking.
The folding process should be gentle and deliberate to preserve all the air bubbles that create the ice cream’s creamy consistency.
Transfer the combined mixture to a large shallow freezer-proof container, cover it securely, and allow it to freeze for at least 8 hours. This extended freezing time permits the mixture to solidify into proper ice cream without requiring any churning or stirring during the process.
When you’re ready to serve, transfer the ice cream to the refrigerator for approximately 10 minutes to allow it to soften slightly for easier scooping. Serve your homemade ice cream with crisp wafers for an elegant finishing touch.
