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No Churn Vanilla Ice Cream
No Churn Vanilla Ice Cream
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There is nothing better than homemade ice cream on a summer’s day.
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This no churn vanilla ice cream is creamy, soft and made easily with no ice cream maker required!
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egg yolks
sugar
vanilla extract
evaporated milk
heavy whipping cream
sea salt
Ingredients
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In a large bowl or using a stand mixer with a whisk attachment add egg yolks, sugar, vanilla, and salt.
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Beat until pale yellow and thick ribbons form, about 5 minutes. Set aside.
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Heat evaporated milk in a saucepan on the stovetop until simmering, stirring constantly.
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Slowly pour the hot evaporated milk into the egg mixture, whisking constantly until fully combined.
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Return the mixture to the saucepan and heat, whisking constantly, until it reaches 180°F (82°C) and becomes thick and custardy. Be careful not to overheat to avoid scrambling the eggs. Chill the mixture completely.
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Whip 1 cup of heavy cream until doubled in volume. Gently fold the whipped cream into the chilled egg mixture until no lumps remain.
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Pour the mixture into ice cube trays and freeze for 4 hours or until solid.
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Once frozen, add the ice cream cubes in a food processor.
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Process until smooth, about 30 seconds, scraping down the sides as needed.
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Transfer the mixture to a container with a lid and freeze for at least 4 more hours before serving.
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Serve and enjoy!
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Get The Full Recipe on
LittleBitRecipes.com
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