No Churn Vanilla Ice Cream (Without Condensed Milk)
You don't need a machine or a can of sweetened condensed milk to make this ice cream. Just milk, sugar, whipping cream and vanilla. So easy anyone can make it!
Equipment
- Saucepan
- Mixing bowl chilled
- Electric mixer beaters chilled
- Wooden spoon
- Rubber Spatula
- Container with lid or loaf pan
Ingredients
- 1⅓ cups whole milk
- ⅓ cup sugar
- Pinch salt
- 1 cup whipping cream
- 1½ teaspoons vanilla
- ⅛ teaspoon xanthan gun optional
Instructions
- Chill a medium sized mixing bowl and beaters in the freezer.
- In a medium saucepan combine milk, sugar and salt. Bring to a boil over medium high heat, stirring constantly. Reduce to medium low once it reaches a boil. Cook the milk steadily for about 10 minutes, stirring constantly to prevent sticking. If it is sticking, reduce heat.
- Keep cooking until the milk starts to thicken, about 10 minutes, stirring constantly. The wooden spoon should leave a brief trail when pulled across the bottom of the pot. Remove from heat and cool completely.
- Once the milk mixture has cooled, whip the cream in the chilled bowl using the chilled beaters. Start on low speed for 1-2 minutes or until it starts to thicken, then increase the speed. Whip until soft peaks form. Add the cooled milk mixture and vanilla. Beat the cream and sprinkle in the xanthan gun, if using. When it reaches firm peaks, transfer to a freezer container or loaf pan. Cover and freeze at least 6 hours before serving.