Sunday, May 22, 2011

Who Needs an Ice Cream Maker?

I was excited to find a recipe for "No-Churn Vanilla Ice Cream" in the June 2011 issue of Everyday Food Magazine. I love plain old vanilla ice cream better than any other kind, and this even added bourbon! Be still my heart.

this is all you need. 2 cups of heavy cream, a 14oz can of sweetened condensed milk, 2 tsp vanilla, and 2 Tbsp of bourbon.

mixing the condensed milk, vanilla, and bourbon (before moving it to a larger bowl).

beat the heavy cream on high until stiff peaks form....

i beat it a bit too much, but it still worked.

carefully fold the whipped cream into the condensed milk mixture until everything is combined.

pour into a loaf pan and freeze for at least 6 hours.

just like churned ice cream!
it is quite delicious, very creamy, and pretty rich. i may see if i can cut down on the condensed milk to take the sweetness down a notch. it is really good as is, though, especially if you have a sweet tooth.

3 comments:

  1. omfg I have to quit reading your food posts when pregnant! They always spur a new craving!
    jenn

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  2. the bourbon is only an option.....

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  3. Oh! How did you know I was just thinking how much I would love a bourbon and some vanilla ice cream?!

    ReplyDelete