Most “No Churn” ice cream recipes involve stirring the ice cream every twenty minutes or so until smooth – which is honestly almost as annoying as buying an ice cream maker. But this one, inspired by a vintage recipe I came across, is perfectly spoonable, without any fuss at all. Seriously. No stirring, no churning, just mix together these ingredients, freeze, and you’re good to go. The key is with the whipped cream and the sweetened condensed milk. The whipped cream gives it an airy texture, but the density of the sweetened condensed milk means there’s less of a chance for large ice crystals to form. I kept this no churn ice cream recipe immensely simple, but feel free to add any of your favorite ingredients.
1/4 cup milk, scalded
2 tablespoons sugar
2 egg yolks, slightly beaten
Pinch of salt
1 cup sweetened condensed milk
1 1/2 cups heavy whipping cream, whipped to stiff peaks
1 teaspoon vanilla extract
Heat up milk and sugar until scalding. Temper the eggs and add the salt. Return the eggs to the pan used for milk, and cook, stirring, until 180F. Strain and set aside.
Combine the egg mixture and condensed milk, add the vanilla. Fold into the whipped cream mixture until well incorporated.
Pour into a 2 quart container and cover. Freeze for at least 6 hours.