Vanilla No Churn Ice Cream
Serves 1215 mins prep0 mins cook
Soft and creamy, not too sweet, this Vanilla no churn ice cream is the perfect base recipe for putting on cobblers or turning into ice cream sundaes.
0 servings
What you need
Instructions
Vanilla Bean Ice Cream 1 In a medium bowl, whip together the sweetened condensed milk, crème fraîche, vanilla bean paste, and fine sea salt until smooth and combined. 2 In a large cold mixing bowl whip the heavy cream on medium high speed (if using a stand mixer) or high speed (if using a hand mixer) until medium stiff peaks form. 3 Pour half of the whipped cream into the sweetened condensed milk mixture. Use a flat rubber spatula to fold the sweet milk mixture into the whipped cream. 4 Pour the second half of the whipped cream into the rest of the mixture and fold again until just combined. 5 Line a loaf pan or bowl that will fit in your freezer with parchment paper. Pour the ice cream base into the lined dish and lay a piece of parchment or plastic wrap on the surface. Place in the freezer for 6-8 hours or ideally overnight. 6 Set out for 10 minutes before scooping and serving.View original recipe