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No Churn Vanilla Bean Ice cream


  • Author: Recipe Winners
  • Prep Time: 5 minutes
  • Cook Time: 4hrs to overnight in freezer
  • Total Time: overnight
  • Yield: 6 - 8

Ingredients

  • 1 x 395g (14 ounces) can of condensed milk
  • 2 vanilla pod, seeds scraped
  • or 23 teaspoons of vanilla extract to taste
  • 2 cups pure cream – heavy cream – 35 – 40 % fat

Instructions

  • pour cream into bowl of a stand mixer 
  • beat cream until cream just holds its shape (soft peak) when you lift the beater
  • turn mixer to low and gradually drizzle in the condensed milk (you should still have soft peaks)
  • now add vanilla bean seeds or extract
  • turn mixer to high and beat for 10  – 15 seconds only to thicken and aerate the cream – don’t over beat (otherwise mixture can separate and become grainy with ice)
  • refer to photos and movie to see how thick the cream should be
  • spoon ice cream into a loaf pan with approximately a 6 cup capacity  11cm x 22cm (4 1/2 inch x 8 1/2 inch)
  • cover with plastic wrap
  • freeze for 6 – 8 hours or overnight
  • serve and enjoy!

  • Category: Dessert