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No-Churn Homemade Ice Cream
Who doesn't like homemade ice cream? I know that I certainly do..And who doesn't enjoy turning that damn ice cream crank until it's done -- well, I don't! So I was thrilled (as well as a bit skeptical) when I saw this recipe cross my desk. Three ingredients - really? Well I had to give it a try. Soon! I had to beat feet from the condo to our kitchen supply store to get a 9"x5"x3" loaf pan so I could try this right away. It's a full proof recipe that is absolutely delicious. Also I would give credit as I always do, but I cannot recall where the recipe originated. I even grilled my many foodie friends but no help was to be found there. So if anyone out there can help let me know and credit will be gleefully credited.
Start by chilling all the things you'll be using like mixing bowls, the stainless steel bowl on your stand mixer, even the can of condensed milk. A little time in the freezer does the job. Pour the condensed milk into a chilled mixing bowl along with the vanilla and the salt and whisked until combined. Whip the heavy cream with a mixer on medium-high speed until firm peaks form just a couple of minutes or so.
Fold (not whisked) about one cup of the whipped cream into the condensed milk with as spatula until combined, then add the condensed milk back into the whipped cream until well blended. Now pour the cream and milk mixture into the chilled loaf pan, and freeze, covered, until thick and creamy (like soft serve), about 2 hours.
At this point swirl in any desired add-ins like the crushed cookies or chocolate sauce with a spoon and continue to freeze, covered, until solid (but scoop able), about 3-4 hours more.
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