I Scream, You Scream: Homemade "No-Churn" Vanilla Ice Cream

Anyone who knows me can tell you I have an inordinate fondness for ice cream. It's my go-to, out-and-about treat—and many times the outing is premeditated to ensure that ice cream will be consumed at some point during the day. One might think I would own an ice cream maker, but I don't, and for good reason: I would never be seen again. The temptation to make ice cream ALL the time would be too great, and I would become one of those reclusive people who have unusually large quantities of milk, cream and sugar delivered at all hours of the day and night.

But never being able to make some kind of creamy, frozen confection is a little too unfair, especially in the hot months of Summer. I'd seen some recipes around boasting "no-churn" ice creams of various kinds, and searched online until, of course, Martha provided the perfect one. I streamlined the method a bit, and the results were more than spectacular for a mere ten minutes of work:

Homemade "No-Churn" Vanilla Ice Cream

Ingredients:
2 cups cold heavy cream
1 can (14 ounces) sweetened condensed milk
2 tablespoons bourbon (whiskey, cognac, or other—I used homemade vanilla extract made with rum)
OR
2 teaspoons pure vanilla extract

In a large, deep bowl, stir all ingredients together gently with a spoon until combined. Using an electric mixer, beat mixture until stiff peaks form, about 8-10 minutes (mine did splatter quite a bit until I was able to get enough air into it). Spoon ice cream into containers, cover tightly, and freeze until firm, about six hours. Serve as soon as you possibly can.

Notes: Slightly adapted from this recipe. As mentioned there, it's best to enjoy this kind of ice cream within a week—after that, the structure begins to break down, despite being frozen. I definitely plan to experiment with other flavors and ingredients, especially since dulce de leche is also available in a 14-ounce can :-)

>o<