No-Churn Vanilla Ice Cream
This no-churn ice cream recipe has all the richness of traditional recipes, but our version takes only 10 minutes of hands-on work.
- Total Time:
- Yield: Makes 1 1/2 quarts
Photography: Petrina Tinslay
Source: Everyday Food, June 2011
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon (optional)
- 2 cups cold heavy cream
In a medium bowl, stir together condensed milk, vanilla, and bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.