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?”
Vanilla ice cream …. Yummy. This ice cream is so fantastic in ice cream sandwiches. I don’t know how to make it but I do know some excellent brands of commercial ice cream.