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- No-churn vanilla ice cream
No-churn vanilla ice cream
Ingredients
Step by step process
Prepare the base
- 1
No-churn vanilla ice cream relies on well-chilled cream, so put the cold whipping cream and the bowl in the freezer for 10 minutes. Cold cream whips faster and holds firmer.
- 2
Pour the chilled cream into the bowl and whip it with a hand mixer until stiff peaks form. The cream is ready when it holds its shape on the whisk and does not run off. Whip it for a shorter time and finish slowly so it does not turn into butter.
Mix and freeze
- 3
Pour the sweetened condensed milk into the whipped cream, add the vanilla extract and a pinch of salt. Using a spatula, gently fold everything from the bottom up so the mixture stays airy and keeps its volume.
- 4
Transfer the finished mixture into an airtight container or a loaf tin, smooth the surface with a spatula and cover with a lid. If you do not have a lid, press cling film onto the surface so a crust does not form.
- 5
Put the container in the freezer and freeze for at least 6 hours, ideally overnight, until the ice cream sets. Before scooping, let it soften at room temperature for 5 minutes and scoop balls with a warm spoon.
More tips:
For a more intense flavour, split a vanilla pod, scrape out the seeds and add them instead of the extract or together with it.
Before freezing you can fold pieces of chocolate, fruit or caramel into the mixture and create your own flavour.
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Topic: Czech Cuisine
