No Churn Vanilla Bean Ice Cream Recipes

NO CHURN VANILLA BEAN ICE CREAM

No Churn Vanilla Bean Ice Cream image

Light, creamy and incredibly delicious, this is definitely a keeper! With hot summer days ahead, this is the perfect cold treat everyone will enjoy! VIDEO https://www.youtube.com/watch?v=teOdrxs65_I

Provided by CLUBFOODY

Categories Ice Cream

Time 15m

Yield 2 liters

Number Of Ingredients 5

Ingredients

1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 large vanilla bean, seeds scraped
1 pinch fleur de sel
2 cups heavy cream

Steps:

In a mixing bowl, combine sweetened condensed milk, pure vanilla extract, vanilla seeds and sel de mer; stir well and set aside.
In a chilled bowl of a stand mixer, add heavy cream and with the chilled whisk attachment, process until stiff peaks form.
Scoop half of whipped cream into condensed milk mixture and fold gently. Add it to the remaining whipped cream and fold until well blended. Pour mixture into a 9 x 5 x 3 chilled metal loaf pan, cover with plastic wrap or wax paper and transfer to the freezer for at least 5 to 7 hours.

Nutrition Facts : Calories 1464.2, Fat 105.3, SaturatedFat 65.7, Cholesterol 393.5, Sodium 401.6, Carbohydrate 114.9, Sugar 108.5, Protein 20.6

NO-CHURN VANILLA ICE CREAM

No-Churn Vanilla Ice Cream image

No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.

Provided by Food Network Kitchen

Categories dessert

Time 5h15m

Yield 12 servings (6 cups total)

Number Of Ingredients 7

Ingredients

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, cold
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

Steps:

For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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For the raspberries: Bring the raspberries, sugar, and salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring and pressing down on the berries occasionally until they have released their juices, about 5 minutes. Strain the berry mixture through a fine-mesh strainer, pressing on the solids to extract as much juice as possible. Discard the solids. Let the juice cool to room temperature.
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