THE WINE & BEER ISSUE -May June 2018
July August 2016
by Laura Di Lembo
from thekitchn.com
1 14-oz. can sweetened condensed milk
1 t. pure vanilla extract or the seeds from
half a vanilla bean
2 c. cold whipping cream
Pour the sweetened condensed milk into
a large bowl. Mix in the vanilla extract or
vanilla seeds.
In another large bowl, whip the heavy cream
until it holds stiff peaks.
Gently mix a scoop of the whipped cream into
the condensed milk and stir to combine. Then
take the lightened condensed milk mixture
and gently fold it into the remaining whipped
cream, trying not to deflate the loftiness in
the cream.
Using a spatula, transfer the ice cream
base to a freezer container and smooth the
top. Press a piece of wax paper against the
surface to prevent ice crystals from forming.
Freeze for at least six hours. Makes 4 cups.
