Vanilla Bean Ice Cream
Make homemade vanilla ice cream in no time using simple ingredients and a no-churn method.
Servings: 6
Calories: 492
Equipment
Ingredients
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 2 vanilla bean pods or 2 Tablespoons vanilla bean paste
- 1 Tablespoon vanilla extract
Instructions
- Line a loaf pan with aluminum foil and set aside.
- To the bowl of a stand mixture, or a large bowl, add heavy cream and beat on high until cream is fluffy and forms soft peaks, about 3-5 minutes.
- Fold the condensed milk and vanilla in until no streaks of color are present.
- Slice open vanilla bean pod and scrape out the beans.
- Add to the ice cream mixture and stir to combine.
- Pour mixture into the foil-lined pan.
- Cover with plastic wrap and freeze 6-8 hours or overnight.
Notes
- If vanilla beans are not available, use vanilla bean paste.
- Alternately, if neither vanilla beans or vanilla bean paste are available, increase the vanilla extract to 2 Tablespoons.
- Store covered tightly in the freezer for 1 month.
Nutrition
Calories: 492 | Carbohydrates: 39g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 106mg | Potassium: 324mg | Sugar: 39g | Vitamin A: 1343IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 0.2mg