In just 15 minutes, you can prep this frozen dessert and have delicious homemade ice cream tonight.
It’s 84 degrees today with nearly 60 percent humidity. Typical for St. Louis in July. Weather like this chases people inside to sip a cold drink or enjoy a favorite treat: ice cream.
St. Louis knows its stuff when it comes to ice cream. Ice cream cones were a popular food at the Louisiana Purchase Exposition in 1904. Ted Drewes frozen custard has been a Route 66 legend for more than 80 years. Crown Candy Kitchen, the city’s oldest soda fountain, is noted for its mammoth malts and sinfully delicious sundaes. And don't visit the Hill neighborhood before stopping at Gelato Di Riso.
Other cities have ice cream stops worth visiting, too. In Jefferson City, it’s expected of any traveler to stop at Central Dairy for a few scoops of their ice cream. Betty Rae’s at the Kansas City River Market does interesting flavor combinations. In short, ice cream lovers will not be disappointed in the Show-Me State.
But sometimes, it’s fun to try your hand at making your own ice cream. I remember my family’s electric ice cream maker that Dad brought up from the basement at least once every summer. I’d sit patiently on the back porch steps while the mixture was poured into the metal bowl that was surrounded with rock salt. It was hard waiting for the ice cream to harden, but then the process was part of the fun.
I’ve no idea what happened to the old ice cream maker, but no matter. This recipe for No-Churn Vanilla Ice Cream is a fun cheat for those of us without the required kitchen gadgets. All that’s needed is a bread loaf pan, two large bowls, a hand mixer, and a freezer.
For this recipe, you’ll need just four ingredients:
heavy cream
sweetened condensed milk
vanilla bean paste or extract
a pinch of salt
That’s the basic recipe for vanilla ice cream. Any mix-in can be added; I went with fresh peaches. Vanilla is added to the condensed milk in one bowl. I love the quality extracts from KC Vanilla Company The cream is whipped in another bowl. Half the whipped cream is added to the condensed milk/vanilla mixture, and then that is folded into the remaining cream. It freezes for a few hours before the mix-ins are added (if you’re doing that).
Honestly, I wondered how good this would turn out. Would it freeze properly? What would the mouth feel be like (creamy or gritty)? I’m happy to say I was more than pleased with the results!
No-churn ice cream, after freezing for about five hours, has more of a frozen custard consistency and mouth feel. It doesn’t harden like the hard-packed ice cream at a soda fountain or shop, but you will get neat scoops out of the pan.
It melts pretty quickly, so a dish rather than a cone might be the best vessel. But the vanilla flavor comes through and the condensed milk sweetens the rich cream beautifully. I’m definitely making this again.
And when I do, I’ll be sure to dice the fruit I add because the fruit obviously freezes, too, it’ll be easier on my teeth! This also is a good recipe if you have any berries or other summer fruits that are starting to, let’s say, “show their age” a bit. Cut up the fruit and toss in the cream!
Give this easy dessert recipe a try, and when you do, leave a comment about what mix-in you added. I’d love to “get the scoop” on your ideas!
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