As I begin to write this post, I am on a plane to Miami and then a cruise with my wife. We have turned this cruise into an early 30th anniversary celebration. Allow me to use marriage as a metaphor for cooking. A good marriage is about mixing all the right ingredients but having flexibility. Learning what goes together and mixing those ingredients with a little more of this and a little more of that. This No Churn Vanilla Bean Ice Cream is pretty darn simple and so good. Don’t over complicate things.
If you have the right ingredients, the result should be good. Learn which ingredients might over power a dish and which ingredients will add to your enjoyment. Working from a base of whipped cream and sweetened condensed milk, add as much vanilla bean as you want. The more intense you want the vanilla flavor, the more bean you add.
The base of cream and sweetened condensed milk has worked for my NO CHURN CHOCOLATE ICE CREAM and my NO CHURN MANGO ICE CREAM I did say in my mango ice cream that I would like to add more mango next time to I tried this recipe. Finishing my marriage metaphor, always intensify the love and compassion to be satisfied with the result!
The cast of characters.
Beginning with the cream and then the vanilla bean in the stand mixer.
Putting the whipped ice cream into the loaf pan for freezing.
The No Churn Vanilla Bean Ice Cream ready for serving.
No Churn Vanilla Bean Ice Cream
No churn vanilla bean ice cream is easier than you think and so tasty. The addition of the vanilla bean intensifies the vanilla flavor.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Sweetened Condensed Milk
Pour the cream into the bowl of a stand mixer.
Make a slit down the center of the vanilla bean and scrape out all the seeds with the back of the knife into the cream. Try to get as many of the seeds into the cream as possible.
Turn on the stand mixer and whip the cream until it is stiff. This will only take a few minutes. You will see peaks form in the cream as it firms up.
Pour the condensed milk in and mix briefly to combine well.
Pour the mixture into a metal loaf pan. Cover and put into the freezer for at least 4 hours, or until firm enough to scoop.