No Churn Vanilla Ice Cream

Whipping cream traps air, and condensed milk keeps the mixture soft enough that ice crystals never really form. Between them you get scoopable ice cream out of a freezer with no churning at all. Everything must be cold, including the bowl.

1. 1

   Put your mixing bowl and whisk in the freezer for 10 minutes.

2. 2

   Whip the cold cream in the chilled bowl until it holds soft peaks. Stop there. Over whipped cream goes grainy and will not fold.

   For this step

   • 2 cups (480 g) double cream
3. 3

   In a second bowl stir the condensed milk with the vanilla and salt.

   For this step

   • 1¼ cups (397 g) sweetened condensed milk
   • 1 tbsp vanilla bean paste or extract
   • ¼ tsp fine salt
4. 4

   Fold a third of the whipped cream into the condensed milk to loosen it, then fold in the rest carefully until you see no streaks.

   For this step

   • 2 cups (480 g) double cream
   • 1¼ cups (397 g) sweetened condensed milk
5. 5

   Scrape into a loaf tin, press a sheet of baking paper directly onto the surface and freeze for at least 6 hours.

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