Monday, April 20, 2015
With regards to kitchen tools, I have a love/hate relationship. Sometimes I get a thrill from using a kitchen torch or ice cream maker. Other days, I relish a recipe that requires simple techniques and no fancy appliances.
No-churn ice cream is exactly that. There are a few common ingredients, and you don't need any ice cream maker. I've made several iterations of this ice cream, all with great results. This vanilla bean ice cream is creamy, with a rich vanilla flavor. I use both vanilla extract and beans for a full flavor. If you don't have vanilla bean on hand, just use extract. The ice cream also makes a great base for other flavors.
No-Churn Vanilla Ice Cream (adapted from Nigella Lawson)
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1 1/4 cups heavy cream
2/3 cup sweetened condensed milk
1 tablespoon vanilla extract
1 vanilla bean, seeds scraped
Whisk all ingredients together until soft peaks form, and the mixture is airy. Pour into an airtight container, and freeze for at least 6 hours. Serve straight from the freezer.