No Churn Ice Cream
Sarahjane made this for Megan and I summer 2013 and I really liked it!
No-Churn Vanilla Ice Cream
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon (optional)
- 2 cups cold heavy cream
STEP 1: In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.
STEP 2: There is no step 2!
COOK'S NOTE: Freeze, covered, up to 1 week.