No-Churn Vanilla Ice Cream

Ingredients

• heavy cream2 cups, very cold
• sweetened condensed milk1 (14 oz) can
• vanilla bean paste1 tbsp (or 2 tsp vanilla extract)
• kosher salt1/4 tsp

Steps

1. 1

   Whisk condensed milk mixture.

   Whisk condensed milk, vanilla, and salt in a large bowl.

2. 2

   Whip cream to stiff peaks.

   In another chilled bowl, whip cream to stiff peaks with a hand mixer, about 3 minutes.

3. 3

   Fold whipped cream into condensed milk.

   Fold one-third of the whipped cream into the condensed milk to lighten. Gently fold in the rest until no streaks remain.

4. 4

   Transfer mixture to loaf pan.

   Scrape into a loaf pan, smooth the top, and press plastic wrap directly onto the surface.

5. 5

   Freeze and rest before scooping.

   Freeze until firm, at least 6 hours or overnight. Let sit 5 minutes at room temp before scooping.