No Churn Vanilla Bean Ice Cream
Light, creamy & incredibly delicious, this No Churn Vanilla Bean Ice Cream is a keeper! This is the perfect cold treat to enjoy this summer!
Ingredients
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp. pure vanilla extract
- 1 large vanilla bean, seeds scraped
- 1 pinch fleur de sel
- 2 cups 35% heavy cream Footnote
Directions
- In a mixing bowl, combine sweetened condensed milk, pure vanilla extract, vanilla seeds and fleur de sel; stir well and set aside.
- In the bowl of a stand mixer, add heavy cream and with the whisk attachment, process on high speed until stiff peaks form (*see footnote).
- Scoop half of the whipped cream into the condensed milk mixture and fold gently before adding to the remaining whipped cream; fold in until well blended.
- Pour the mixture into a 9x5 chilled metal loaf pan, level it out, cover with plastic wrap or wax paper and transfer to the freezer for at least 6 to 7 hours.
Notes
Footnote: On the No Churn Vanilla Bean Ice Cream video, I mentioned to process on low speed... wrong! I meant to say "HIGH SPEED"
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