As my fridge ran out of ice cream recently, I decided to make some ice cream. This recipe - No Churn Vanilla Ice Cream, is really easy to prepare. However, it is very sweet even after I reduced the condensed milk. The taste, smoothness was pretty much like a real ice-cream, except it lacks some body. Such ice cream cannot crystalised like the real thing. Nothing can compared to those ice-cream made with custard, this is just a quick fix on ice cream cravings.
Recipe for No Churn Vanilla Ice Cream, adapted from Baking Bites.
(Makes a 1 litre tub)
300g Sweetened condensed milk (Milkmaid)
2 tsp Vanilla beans paste
500g Whipping cream
1. Whisk together sweetened condensed milk and vanilla in a large bowl until well-combined.
2. Whip cream to stiff peaks in a large bowl. Stir 1/3 of the mixture into the sweetened condensed milk to lighten it, then fold in remaining whipped cream.
3. Transfer to a freezer-safe container and freeze until firm, at least 3 to 4 hours, or overnight.