Vanilla Bean Ice Cream Recipe
Just 4 simple ingredients, an electric beater and 10 minutes is all it takes for this No Churn Vanilla Bean Ice Cream to come together!
WANT TO SAVE THIS RECIPE?
Ingredients
- 1 can condensed milk (14 oz.)
- 1 pint heavy whipping cream
- 1 vanilla bean (see notes)
- ¼ teaspoon salt
Instructions
- Chill a tin loaf pan in the freezer.
- Split the vanilla bean and scrape the pulp out.
- Mix the condensed milk, salt, and vanilla.
- Whip the cream until soft peaks form and gently fold the above mixture into it. (see notes)
- Place this mixture into the chilled loaf pan, cover with foil, and then wrap tightly with plastic wrap to seal the tin completely. (see notes)
- Freeze Overnight and then serve.
Notes
Vanilla Bean - It's best to use a vanilla bean for this recipe, as the flavor is more intense than if extract is used. The black flecks' visual impact also makes for a pretty finished product presentation. If you need a substitute, use 1 tablespoon of vanilla bean paste.
Folding the mixture - Fold in the condensed milk mixture gently to preserve the airiness of the whipped cream, which is essential to the texture of this ice cream recipe.
Freezing the ice cream - Sealing the loaf pan tightly with plastic wrap is important to prevent ice crystals from forming in the ice cream.
Nutrition
Serving: 1gCalories: 361kcalCarbohydrates: 29gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 152mgPotassium: 240mgSugar: 29gVitamin A: 1.002IUVitamin C: 2mgCalcium: 180mgIron: 0.2mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!
