The easiest homemade ice cream recipe ever.
Serves: 4-6
Prep Time: 4 hours-Overnight
Cook Time: N/A
Ingredients:
1 (14 oz) can sweetened condensed milk
1 tablespoon (15g) vanilla bean paste
2 cups (475g) heavy cream, cold
Method:
In a chilled metal bowl, whisk together the sweetened condensed milk and the vanilla bean paste. Set aside in the freezer.
In a chilled bowl of a stand mixer, whip the heavy cream until stiff peaks form, 7-8 minutes.
Once soft peaks form, get the sweetened condensed milk mixture from the freezer and gently fold ¾ of the whipped cream into the sweetened condensed milk and vanilla bean mixture. You want to let your rubber spatula hit the bottom of the bowl and then raise it up, as you fold and spin the bowl, keeping the whipped cream airy and light. Add a pinch of salt and mix to combine. Finally, fold in the remaining whipped cream.
When the mixture is fully combined, place into a 9x5 loaf pan and gently press some plastic wrap directly on top of the whipped mixture. Place into the freezer until fully frozen, at least 4 hours, preferably overnight. Serve and enjoy.
