No Churn Ice Cream (Vanilla Bean)

Name: No Churn Ice Cream (Vanilla Bean)
Total time: 12 h 30 min
Ingredients: 1 can (14 ounces) sweetened condensed milk; 1 tablespoon vanilla bean paste; 2 cups heavy cream, cold (36% milkfat is best)

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Total: 750

Servings: 10

Cost: $2.20 /serving

Ingredients

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1 can (14 ounces) sweetened condensed milk1 tablespoon vanilla bean paste2 cups heavy cream, cold (36% milkfat is best)

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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).