Target: 6 × 4 inches · landscape

No-Churn Vanilla Ice Cream

380 min · 8 half-cup scoops

Ingredients

□ 2 cups cold heavy cream

□ 1 (14 oz) can sweetened condensed milk

□ 1 tbsp pure vanilla extract

□ 1 vanilla bean, split lengthwise

□ 1/8 tsp fine salt

1. Chill a loaf pan. Whisk condensed milk with vanilla bean seeds, extract, and salt.

2. Whip cold cream to smooth firm peaks. Fold one quarter into the vanilla base to lighten it.

3. Fold in remaining cream in two additions, stopping when fluffy and nearly uniform.

4. Fill pan without packing, cover the surface and pan, then freeze at least 6 hours until firm.

5. Temper 5 minutes, scoop into chilled bowls, and return leftovers promptly to the freezer.

Cook’s note: Stop whipping before the cream turns grainy, then fold gently to keep the ice cream light.