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A lot of people are intimidated to make ice cream at home. But I promise, there’s a way to do it that is no stress, comes together in minutes, and is infinitely customizable.
Make
no-churn ice cream. We got this technique from a grandma’s recipe box (the grandmother of Tucker Shaw, our previous editor in chief at Cook’s Country, to be precise).
It’s smart. You start by whipping heavy cream in a blender until it reaches stiff peaks. The blender is just powerful enough to aerate the cream without whipping it so well that you get something fluffy like frozen mouse. It has the same effect you would get by churning a base in an ice cream maker—the reason the machine turns is to avoid ice crystals and incorporate air.
After whipping, stir in sweetened condensed milk, milk, corn syrup, sugar, and flavorings. The sweetened condensed milk and corn syrup keep the ice cream soft and scoopable once frozen. Then, pour it in a loaf pan, cover, and freeze for a few hours. And voilà—ice cream!
For a basic version, start with some vanilla extract and a pinch of salt. But you can play with swapping out the extract, add peanut butter or melted chocolate into the base, or swirl in mix-ins once in the loaf pan.
I loved the concept so much, I convinced the Cook’s Country editors to let me publish 12 flavor variations. There’s
mint cookie,
salted caramel coconut,
strawberry buttermilk, and so many more. So check those out or try on your hat as a flavor developer and come up with your own.
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