City Palate

The Travel Issue - March April 2017

Basic No-Churn Vanilla Ice Cream
Untitled Document

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.


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