scoop of vanilla no churn ice cream

VANILLA BOURBON NO-CHURN ICE CREAM

Finally, an effortless scoop that is worthy of your pie.

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VANILLA BOURBON NO-CHURN ICE CREAM

The easiest of all vanilla ice creams.  No machine, no cooking, and no fuss.  Whip together a few pantry staples, add a dash of bourbon and throw it in the freezer.  The result is a luscious deeply vanilla ice cream with a hint of bourbon.  

  • Author: MJ

Ingredients

  • 14 oz       sweetened condensed milk
  • 1 TBS      bourbon*
  • 1 TBS      vanilla paste*
  •                  pinch of salt
  • 2 cups     heavy cream

Instructions

MIX

Mix together the condensed milk, bourbon*, vanilla paste,  and salt in a large bowl. 

In a mixer fitted with the whisk attachment, beat the cream at high speed until soft peaks form.  Take 1/3 of the whipped cream and mix it into the condensed milk until completely incorporated.  Dump in the rest of the whipped cream and gradually fold it in.  Don’t over stir, the mixture should come together but still be somewhat ‘airy.’ 

FREEZE 

Pour into a container and cover with a piece of plastic wrap or parchment paper.  Freeze until firm (3-6 hours depending on your freezer) 

Notes

  • Rum or whiskey would also work in place of the bourbon.  If you choose to skip the alcohol, just know that the texture will end up a bit harder and will need time to warm up before it is scoopable 
  • If you don’t have vanilla paste substitute 2 tsp of extract. 

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