Homemade vanilla ice is just a few whisks away with this delicious no-churn recipe. Top this decadence with our Blueberry Ginger Sauce or Quick Strawberry Sauce. Or both!
For non-cooked applications, we like to use Traditional Mexican Vanilla. It has a lower alcohol content than Pure Extracts plus the addition of natural vanillin gives it that old-fashioned vanilla flavor. Use Traditional Vanilla in frostings, puddings and smoothies. Oh, and Ice cream…WE ALL SCREAM!
Time: 10 min + freeze time
Serves 4-6Rating
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Loading...| 2 cups cold heavy cream | |
| 1 can condensed milk | |
| Pinch Vanilla Bean Salt | |
| 2 tsp Traditional Mexican Vanilla |
| 1. | In the bowl of a stand mixer with the whisk attachment, whip the cream until very stiff. |
| 2. | In a bowl, whisk together the condensed milk, Vanilla Bean Salt and Traditional Vanilla Extract. |
| 3. | Stir about a cup of the whipped cream into the condensed milk mixture. You don't have to be careful here. You're just looking to lighten it a bit. |
| 4. | Scrape the condensed milk mixture onto the remaining whipped cream in the stand mixer bowl. Fold the two together until just combined. |
| 5. | Freeze in a countertop ice cream freezer or simply scrape into a large metal loaf pan and place in the freezer for two hours. The result will be scoopable soft serve! |
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