simplequietmodern

and no special equipment needed. Nothing could be simpler than this No Churn Vanilla Ice Cream from the kitchens at Everyday Food. Four ingredients and a 10 minute prep produce a quart and a half of what is sure to be a Summertime “go to”. Start by combining a 14oz. can of sweetened condensed milk, 2 teaspoons of pure vanilla extract and 2 tablespoons of bourbon. In a separate  bowl beat 2 cups of chilled heavy cream to stiff peaks. Using a rubber spatula gently fold the whipped cream into the condensed milk mixture until thoroughly combined. Pour into a standard 4 1/2″ x 8 1/2 ” loaf pan, cover with waxed paper or plastic wrap and freeze until firm, approximately 6 hours. That’s it. Done and done. A rich silky vanilla ice cream ready to serve on its own,  doused with some chilled espresso as an Affogato, accompanying a Summer berry shortcake, “floating” in a tall glass of ginger or root beer or maybe hitting that sweet/salty note with a handful of roasted salted cashews.

Recipe: https://www.marthastewart.com/355960/no-churn-vanilla-ice-cream

photos:gp