Lactose-free Vanilla Bean Ice Cream

The summer heat is starting to sink in this July Fourth weekend. In between naps and back yard BBQs, all I can think about is cooling down. Taking a swim is out of the question because I live in a condominium where the pool is constantly occupied by kids during the summer months. Sitting inside a walk-in refrigerator would be nice, but we don’t own one. I suppose the next best thing is stuffing ice cream in my face while hiding from the sun.

Lactose-free-vanilla-bean-ice-cream-1I love ice cream and pretty much everything dairy really. And I appreciate my digestion system so much for being able to tolerate it. But Ryan is not so lucky, he eats handful of Lactaid pills before he eats anything dairy, and that includes ice cream! He’s a good sport though, he doesn’t complain about it. But when I asked for an ice cream maker last Christmas, I decided to try making lactose-free ice cream! My first homemade ice cream, a simple yet delicious vanilla bean ice cream.

Lactose-Free-vanilla-bean-ice-cream-2I use Lactaid milk, whole milk, which is what Ryan drinks at home. The ice cream comes out very delicious, you won’t be able to tell the difference, but your tummy will thank you. Another plus is the lower fat content since the ice cream is made with milk instead of cream, guilt-free indulgence! Who’s with me?


Lactose-free Vanilla Bean Ice Cream
Yields about 1.5 quarts Making the summer heat tolerable!
  1. 6 large egg yolk
  2. 1 cup granulated sugar
  3. 3 cup lactose free whole milk
  4. 1 tablespoon vanilla bean paste or 1 whole vanilla bean
  5. Special equipment: Ice cream maker
  1. Heat the milk and vanilla bean in a medium sauce pan over medium heat to a simmer. Turn off heat.
  2. Whisk egg yolk on medium speed until lighten in color, about 2 minutes.
  3. Add the sugar to the egg gradually while whisking vigorously, whisk until the mixture thicken.
  4. Reduce mixer speed to low, temper the hot milk mixture into the egg mixture by adding very small amount to avoid cooking the egg until half the milk is gone. Then gradually add the rest of the milk.
  5. Return the entire mixture to the pan and cook on low heat, stirring frequently for about 15 minutes or until custard thicken and coat the back of the spoon. The custard temperature should be about 175°F.
  6. Remove from heat and allow custard to cool to room temperature. Place in the refrigerator for further cooling, 4 to 8 hours, or overnight. Only cover with a lid when the custard is cool enough so that no condensation can form.
  7. When ready to make ice cream, pour mixture into an ice cream maker and process according to manufacturer directions.
  8. Transfer to an air tight container and freeze for a few hours until harden.
  1. Vanilla bean paste is a lot more economical than whole vanilla bean. One bottle will last you a while and you can use it in any recipe that calls for whole vanilla bean or vanilla extract.
Wild Wild Whisk

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