This is a simple way to make rich, creamy vanilla ice cream customized with your favorite mix-in(s).
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…
- Chill a 9″ x 5″ metal loaf pan.
Whisk together the condensed milk, vanilla, and salt in a large bowl. Set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
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.
Pour into metal loaf pan and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
Swirl in any desired mix-ins with a spoon.
Continue to freeze, covered, until solid and scoopable, about 3 hours more.