The Test Kitchen
No Churn Vanilla Ice Cream
6 servings
分量15 minutes
調理時間6 hours 15 minutes
総時間材料
2¼ cups cold heavy cream
½ cup sweetened condensed milk
½ cup evaporated milk
4 tbsp full-fat cream cheese, softened
2 tbsp vanilla bean paste
1 tbsp light corn syrup
½ tsp fine sea salt
手順
Whip
In a large mixing bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer. Set aside.
Whisk
In another large bowl, whisk the softened cream cheese until smooth and creamy. (No lumps!)
Add in the sweetened condense milk, evaporated milk, salt, vanilla bean paste and corn syrup whisking until smooth. Its important to ensure there are no lumps, otherwise your ice cream will be lumpy.
Fold
Gently fold the whipped cream into the vanilla mixture in 2–3 additions. Take your time and use a spatula to keep the mixture light and airy.
Pour the mixture into a standard loaf pan or 1–2 airtight containers. Smooth the top and press a layer of parchment or plastic wrap directly onto the surface. Cover well.
Freeze for at least 6 hours, or overnight, until firm. Enjoy!
栄養
サービングサイズ
-
カロリー
457 kcal
脂肪総量
36 g
飽和脂肪
23 g
不飽和脂肪
11 g
トランス脂肪
-
コレステロール
117 mg
ナトリウム
359 mg
炭水化物総量
25 g
食物繊維
-
糖質総量
25 g
タンパク質
8 g
6 servings
分量15 minutes
調理時間6 hours 15 minutes
総時間