No Churn Ice Cream (Vanilla Bean)
www.rachelcooks.com
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Total: 750
Servings: 10
Cost: $2.20 /serving
Ingredients
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Instructions
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Step 1
Pour heavy cream into a large mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks (3 minutes – less if you’re using a stand mixer).
Step 2
Add sweetened condensed milk and vanilla bean paste to whipped cream. Fold together until just combined and silky and smooth. A few small lumps may remain; it’s important not to over mix as that will deflate the mixture.
Step 3
Spread into a 8 or 9-inch loaf pan. Freeze for at least 6 hours or until firm (I cover with foil to prevent freezer burn).