A highly airy vanilla ice cream prepared using the classic no-churn method: soft whipped cream, sweetened condensed milk, and vanilla, followed by a slow freeze until smooth and creamy.
Ingredients
- 300 ml 30% fat heavy cream
- 180 g sweetened condensed milk
- 1 piece vanilla bean
- 1 pinch fine salt
Method
- Place the heavy cream, a large mixing bowl, and the mixer beaters in the refrigerator so everything is perfectly cold when you are ready to whip.
- Split the vanilla bean lengthwise and carefully scrape out the seeds with the back of a knife.
- Mix the sweetened condensed milk with the vanilla seeds and salt. Add the scraped vanilla bean as well, cover, and let infuse in the refrigerator while you prepare the cream.
- Remove the vanilla bean. Whip the cold cream on medium speed until it thickens and leaves distinct trails. Stop when it holds to the whisk but retains a soft, satiny texture: cream that is too firm will result in a heavier and slightly grainy ice cream.
- Add a first portion of the whipped cream to the vanilla condensed milk and fold gently to loosen the mixture.
- Fold in the remaining cream in batches using a rubber spatula. Lift the mixture from the bottom to the surface while rotating the bowl, without whipping, to preserve as much air as possible.
- Immediately pour the mixture into a cold, wide, and shallow container. Gently smooth the surface without pressing down the foam.
- Cover with plastic wrap pressed directly onto the surface, then seal the container. Place in the freezer for at least six hours, ideally overnight, without stirring.
- Take the ice cream out a few minutes before serving. Scoop out portions with a spoon run under hot water and carefully dried off.
Nutrition
Per serving
- Energy
- 371.7 kcal
- Protein
- 5.41 g
- Carbohydrate
- 27.29 g
- Fat
- 26.62 g
- Fibre
- 2.38 g
- Calcium
- 188.18 mg
- Iron
- 0.15 mg
- Magnesium
- 17.34 mg
