I received an ice cream maker as a wedding gift. I hadn’t registered for it, but I was incredibly excited to get it. It’s one of those things you really don’t need, but gosh darn it’s so nice to have. I used it a lot those first couple summers, trying out different flavors and pant sizes.
But, I have to admit, there are so many times I just pick up ice cream at the store to go with a dessert because I forgot to freeze the bowl, or I forgot that the liquid base needed to chill for hours on end before it even goes into the bowl. There just aren’t enough hours in the day.
Then I stumbled upon this: no-churn ice cream. I had first read about it in Cook’s Country Magazine and was a bit skeptical, but was intrigued none-the-less. Then it showed up again in Everyday Food and I decided to try it out. Um, delicious. Um, super easy. Yes, it still needs chilling time, but there is no bowl or base to pre-freeze. You can remember the morning of and have amazing homemade ice cream that night. Or every night, really. This ice cream is so creamy and dreamy with fabulous vanilla-bourbon flavor. So don’t feel bad you didn’t get an ice cream maker.
no-churn vanilla ice cream with bourbon
Yes, I know I’ve been posting a lot of things with bourbon lately. I really like it. And, it’s super great in here. Also, throwing a vanilla bean in would probably be lovely. This ice cream is very rich, so it doesn’t really need toppings, although, you can go ahead and crush those Oreos on top if you want. And, make sure to get the condensed milk evenly mixed in the whipped cream, or you will have really sweet streaks in your ice cream.
1 can [14 ounces] sweetened condensed milk
2 teaspoons pure vanilla extract
1-2 tablespoons Bourbon [optional]
2 cups cold heavy cream
In a medium bowl, stir together condensed milk, vanilla and Bourbon. In a large bowl of a standing mixer, beat cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a regular sized loaf pan, and freeze until firm, 6 hours [or, covered, up to 1 week].