Vanilla No-Churn Ice Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups heavy cream, chilled
1 cup sweetened condensed milk
¼ cup whole milk
¼ cup light corn syrup
2 tablespoons sugar
1 tablespoon vanilla extract
¼ teaspoon salt
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Directions: |
Directions:1. Process heavy cream in a blender at high speed until soft peaks form, 20-30 seconds. Scrape down the sides of the blender and process for 10 more seconds until stiff peaks form.
2. Add all the rest of the ingredients to the blender. Process until thoroughly combined, about 20 seconds, scraping down the sides of the blender if needed.
3. Pour mixture into an 8½ x 4½ inch loaf pan. Freeze until firm, at least 6 hours.
*To make caramel ice cream follow the above recipe substituting ¼ cup caramel sauce for the light corn syrup and reducing the vanilla to 1 teaspoon. Before freezing, swirl in an extra ⅓ cup caramel sauce. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: For Christmas Alex and Emma gave me a subscription to America's Test Kitchen. This recipe which I got from their website has revolutionized how I make ice cream. It takes 5 minutes to make and is better than any other ice cream I have had, homemade or store bought. Ideas are endless as to the flavors you can make. The grandkids have gotten into making their own batches of ice cream since making it with me.
Nutrition Per Serving:
603 Calories, 7g Protein, 34g Fat, 71g Carbs
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