Homemade country-style vanilla ice cream
At my home, it wouldn't be the 4th of July without a yummy frozen treat! I love making this no-churn ice cream, because it's simple and doesn't require having to use an ice cream maker.
When I was growing up, my family would always make a gallon of home-churned vanilla ice cream, with an old-fashioned ice cream maker. It seemed like we sat forever taking turns hand-cranking that churn. My poor little arms would feel like rubber before the ice cream would ever get done, but in the end, it would always be so worth it!
Well, times have definitely changed since then. My recipe for country-style vanilla ice cream doesn't require endless hours, or an ice cream churner.
- 1-pint heavy whipping cream, very cold
- 1 (14 ounces) sweetened condensed milk
- 1-teaspoon of pure vanilla extract
Begin by whipping heavy cream until velvety stiff peaks form. Don't whisk the whipping cream too little or too much because you'll end up with runny cream. If this should happen to you, add a small amount of gelatin or cream of tartar to it, and whisk until you get the stiff peaks.
Now, fold the whipped cream into the sweetened condensed milk, then add in the vanilla extract, and swirl in any add-ins if you prefer.
Immediately spoon the ice cream mixture into a metal buffet pan and place it in the freezer. Now, all that is left to do is wait for four hours for it to set up.
Chocolate and caramel can also be swirled together into vanilla ice cream. In fact, any type of add-ins would be yummy. Just start by making the country-style vanilla ice cream, then proceed with your favorite mix-ins.