No Churn Vanilla Bean Ice Cream
How to Make No Churn Vanilla Bean Ice Cream
- In a mixing bowl, combine sweetened condensed milk, pure vanilla extract, vanilla seeds and sel de mer; stir well and set aside.
- In a chilled bowl of a stand mixer, add heavy cream and with the chilled whisk attachment, process until stiff peaks form.
- Scoop half of whipped cream into condensed milk mixture and fold gently. Add it to the remaining whipped cream and fold until well blended. Pour mixture into a 9 x 5 x 3 chilled metal loaf pan, cover with plastic wrap or wax paper and transfer to the freezer for at least 5 to 7 hours.