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No Churn Vanilla Ice Cream Recipe:
2 cups (480 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)
1 - 14 ounce (396 grams) can cold sweetened condensed milk (280 ml)
2 teaspoons (8 grams) pure vanilla extract or vanilla bean paste
1/8 teaspoon fine kosher salt
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No Churn Vanilla Ice Cream: You will need a metal loaf pan lined with plastic wrap. Place in the freezer until cold (this will take at least one hour).
Next, place the cold heavy whipping cream and vanilla extract in the bowl of an electric stand mixer, fitted with the whisk attachment (can also use a hand mixer or mix by hand with a wire whisk). Beat until soft peaks form. Then add the chilled sweetened condensed milk and salt and, with the mixer speed on high, beat until thick and creamy with stiff peaks.
Transfer the mixture to the chilled loaf pan, smoothing the top with the back of a spoon or offset spatula. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze until cold and firm (this will take about 6 to 8 hours). Can be stored in the freezer for two to three weeks.
Makes about 5 cups (1.2 liters). Preparation time 15 minutes.
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This recipe is for a No Churn Vanilla Ice Cream which means you don't need an ice cream machine. All you do is beat heavy whipping cream with sweetened condensed milk and vanilla extract until thick and creamy smooth and then the mixture is frozen. The result is a wonderfully rich and creamy vanilla flavored ice cream. Perfect on its own, or serve with fresh fruit, fruit sauces, lemon curd, or with a slice of pie.
There are two methods to make homemade vanilla ice cream. The first method is made with a cooked custard base, and is often called either a 'French' or a 'Custard' Ice Cream. (Here is a recipe and video for this type of vanilla ice cream.) For many years that is the only type of ice cream I made. I couldn't believe that an eggless no churn ice cream could produce the same great flavor and texture as a custard base ice cream that is churned in an ice cream machine. Boy was I wrong. The flavor and texture of this ice cream is every bit as good. This recipe works because the sweetened condensed milk, which is made from whole milk and sugar that are heated until most of the water has evaporated, replaces the custard base. And the light and airy whipped cream replaces the need for churning the custard base in an ice cream machine. Once made, freeze the mixture until firm. This will take about six to eight hours. In a well sealed container, you can store the ice cream for two to three weeks.