VANILLA BOURBON NO-CHURN ICE CREAM
Finally, an effortless scoop that is worthy of your pie.
PrintVANILLA 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 the freezer. The result is a lucious deeply vanilla ice cream with a hint of bourbon.
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.
