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No
Churn Vanilla Ice Cream:
You will need a metal loaf pan lined with plastic wrap. Place in the freezer
until cold (this will take at least one hour).
Next, place the cold heavy
whipping cream and vanilla extract in the bowl of an electric stand mixer, fitted with the
whisk attachment (can also use a hand mixer or mix by hand with a wire
whisk). Beat until soft peaks
form. Then add the chilled sweetened
condensed milk and salt and, with the mixer speed on high, beat until
thick and creamy with stiff peaks.
Transfer the mixture to the chilled loaf pan, smoothing the top with the back of a
spoon or offset spatula. Press plastic wrap directly onto the surface of
the ice cream to prevent ice crystals from forming. Freeze until cold and firm (this will take
about 6 to 8 hours). Can be stored in the freezer for
two to three
weeks.
Makes about
5 cups (1.2 liters).
Scan for Demonstration Video |
No Churn
Vanilla Ice Cream Recipe:
2 cups (480 ml/grams)
cold heavy whipping
cream (cream with a 35-40% butterfat content)
1 - 14 ounce (396 grams)
can cold sweetened condensed milk (280 ml)
2
teaspoons (8 grams) pure vanilla extract or vanilla bean paste
1/8 teaspoon fine kosher salt
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