Well, we have made our ubteenth batch of no-cook vanilla ice cream and I finally remembered to photograph it. Truth be told, I am usually too busy sticking my spoon into the ice cream maker to remember to shoot photos.
Ice cream that does not require cooking is often referred to as Philadelphia-Style Ice Cream. Custard ice creams are made from a cooked base of cream, egg yolks and sugar. Egg yolks lend a silky richness to ice creams, while custards must be made ahead and thoroughly chilled (ice bath or overnight) before freezing.
No-Cook Very Vanilla Ice Cream
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
pinch of kosher salt
1 Tbsp. vanilla extract
Whisk together ingredients until sugar dissolves. Pour into ice cream maker and freeze according to manufacturer instructions.
Serve immediately or transfer ice cream to a freezer-safe container and freeze until it’s time for dessert.
FYI: Most no-cook ice creams freeze a bit harder than traditional custard style ice creams and gelato. A few minutes on the counter will soften the ice cream for scooping.
“Is it done YET?”