To me, this recipe is a little bit like Pandora’s Box. Once you own the knowledge, you can never go back. And then ice cream is VERY attainable with very little effort. Both a good thing for the delight of it and for the taste buds. But not so fabulous for the waistline. I’m telling you, this method is my favorite and getting out the ice cream maker is more than likely a thing of the past for me. (That is unless it’s the hand-cranked one because I just love the whole process and team effort of hand-cranked ice cream.)
One of the other delights of this recipe is that it’s a small batch recipe. So a plus to the waist line and the taste buds!
No-Churn Vanilla Ice Cream
2 cups heavy cream
2 teaspoons pure vanilla extract or vanilla bean paste
pinch table salt
1, 14-ounce can sweetened condensed milk
Raspberry, Cherry, Chocolate Swirl
Add 1/2 cup raspberries, 1/2 cup cherries, 1/4 cup sugar, and 1/2 cup ganache
Add 1/4 cup minced crystallized ginger
Add 1 teaspoon peppermint extract and 1 1/2 cups crushed Oreo cookies
Whip the cream, vanilla, and salt with a mixer on medium-high speed until soft peaks form, about 2 minutes. Fold the condensed milk and any variations with a rubber spatula until just combined. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with waxed paper and freeze about 3 hours.