Recipe: No-Churn Vanilla Ice Cream

Ghillie James is the author of The Foolproof Freezer Cookbook, a guide to stretching your budget and expanding your menu with the power of chilled air.

One example: this No-Churn Vanilla Ice Cream, which you can make with a hand mixer and store in the freezer for two weeks.

Her ice cream recipe is below. But first, listen to her conversation with Evan.

No-Churn Vanilla Ice Cream

(From Ghillie James’ The Foolproof Freezer Cookbook)

Makes about 1 1/2 quarts

If you are ice-cream lovers like my family and me, then you’ll appreciate the simplicity of this recipe—especially the fact that you don’t have to churn it! Eat it within a couple of weeks, as it tends to lose its texture if you leave it for too long.

Ingredients

2 1/2 cups heavy cream

1 (14-ounce) can lowfat or regular condensed milk

1 2/3 cups freshly made custard sauce (see below), cooled

1 1/2 teaspoons vanilla extract with seed

Using a hand mixer, in a large bowl, whip the cream until floppy. With the mixer still running, beat in the condensed milk, custard sauce, and vanilla extract. Continue beating for about a minute. Pour into a 2-quart freezer container and seal with a lid.

Remove from the freezer 20 minutes before you want to eat it and let it start to thaw in a cool place.

Custard Sauce

Makes about 1 2/3 cups

I love custard sauce in every form. The recipe below is idiot proof and won’t curdle, I promise! This makes quite a runny sauce; if you prefer yours thicker, then just add another teaspoon of cornstarch.

Ingredients

1 cup whole milk

1/3 cup plus 1 tablespoon heavy cream

1 teaspoon best-quality vanilla extract with seed or 1 bean, scraped and seed added2 large egg yolks

11/2 tablespoons superfine sugar

1 heaped teaspoon cornstarch

In a saucepan, place the milk and cream with the vanilla. Heat gently until hot but not boiling. Meanwhile, in a bowl, whip the eggs yolks, sugar, and cornstarch.

Beat the hot milk and cream into the egg mixture to combine, then pour the mixture back into the pan and cook gently, stirring continuously, until the custard has thickened, about 3 to 4 minutes.

Pour into a container and cover the surface with plastic wrap while it cools (to prevent a skin forming). Remove the plastic wrap, cover, label, and freeze.

Let stand overnight in the fridge.

Warm gently in a pan.