No-Churn Vanilla Ice Cream

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This is a simple way to make rich, creamy vanilla ice cream customized with your favorite mix-in(s).

Original recipe

 

No-Churn Vanilla Ice Cream
From Food Network

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • Mix-in options: a handful of dried cranberries, OR 12 crushed chocolate sandwich cookies, OR 1 1/2 cups crushed cinnamon crunch cereal…

 

  1. Chill a 9″ x 5″ metal loaf pan.
  2. Whisk together the condensed milk, vanilla, and salt in a large bowl.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into metal loaf pan and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
  6. Swirl in any desired mix-ins with a spoon.
  7. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
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