Easy vanilla ice cream (Printer-Friendly Version)
# What You'll Need:
→ Ice Cream Base
01 -
2 cups heavy whipping cream, cold from the fridge
02 -
1 can (14 ounces) sweetened condensed milk
03 -
1 whole vanilla bean, split and seeds scraped
04 -
A pinch of salt
→ Optional Garnishes
05 -
Fresh mint leaves
06 -
Waffle cones for serving
# Let's Cook!:
01 -
Pour your chilled heavy cream into a large bowl and beat with an electric mixer for 4-5 minutes until stiff peaks form. The cream should hold its shape when you lift the beaters.
02 -
In a separate bowl, mix together the sweetened condensed milk, scraped vanilla bean seeds, and a tiny pinch of salt until well combined. The vanilla seeds should be evenly distributed throughout.
03 -
Gently fold the whipped cream into the condensed milk mixture in batches, using a spatula with a light hand. Be careful not to deflate the whipped cream too much as you fold.
04 -
Transfer the mixture to a 8x5 loaf pan, spreading it evenly. Cover with plastic wrap or aluminum foil (pressing it directly onto the surface prevents ice crystals). Freeze for at least 6 hours or overnight until firmly set.
# Recipe Notes:
01 -
This ice cream stays creamy without an ice cream maker thanks to the air whipped into the cream
02 -
Real vanilla bean gives the most authentic flavor, but you can substitute with 2 teaspoons of pure vanilla extract
03 -
For easy scooping, let the ice cream sit at room temperature for 5 minutes before serving