Vanilla Bean Ice Cream - No Churn & 3 Ingredients

Vanilla Bean Ice Cream - No Churn & 3 Ingredients takes about 6 hours and 15 minutes from beginning to end. For 60 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 21g of fat, and a total of 298 calories. This recipe serves 10. It is brought to you by Rachel Cooks. A few people made this recipe, and 46 would say it hit the spot. It can be enjoyed any time, but it is especially good for Summer. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up heavy cream, sweetened condensed milk, vanilla bean paste, and a few other things to make it today. With a spoonacular score of 19%, this dish is rather bad. No Churn Roasted Berry Vanilla Bean Ice Cream, 3-Ingredient No-Churn Vanillan Ice Cream, and No-Churn Vanilla Raspberry Swirl Ice Cream are very similar to this recipe.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 360 minutes

 

Ingredients:

2 cups heavy cream, cold

1 can (14 ounces) sweetened condensed milk

1 tablespoon vanilla bean paste

Equipment:

bowl

mixing bowl

stand mixer

hand mixer

loaf pan

aluminum foil

Cooking instruction summary:

Pour sweetened condensed milk into a large bowl.Mix vanilla bean paste into sweetened condensed milk.Pour the heavy cream into a separate mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks (3 minutes - less if youre using a stand mixer).Scoop one large spoonful of the whipped cream and mix it gently into the sweetened condensed milk mixture. Add the rest of the whipped cream and fold it in until it is smooth and silky. A few small lumps may remain, its important not to over mix as that will deflate the mixture. Spread into a 8 or 9-inch loaf pan. Freeze for at least 6 hours or until firm (I cover with foil to prevent freezer burn).

 

Step by step:


1. Pour sweetened condensed milk into a large bowl.

2. Mix vanilla bean paste into sweetened condensed milk.

3. Pour the heavy cream into a separate mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks (3 minutes - less if youre using a stand mixer).Scoop one large spoonful of the whipped cream and mix it gently into the sweetened condensed milk mixture.

4. Add the rest of the whipped cream and fold it in until it is smooth and silky. A few small lumps may remain, its important not to over mix as that will deflate the mixture.

5. Spread into a 8 or 9-inch loaf pan. Freeze for at least 6 hours or until firm (I cover with foil to prevent freezer burn).


Nutrition Information:

Quickview
297k Calories
4g Protein
21g Total Fat
23g Carbs
1% Health Score
Limit These
Calories
297k
15%

Fat
21g
32%

  Saturated Fat
13g
82%

Carbohydrates
23g
8%

  Sugar
22g
25%

Cholesterol
78mg
26%

Sodium
68mg
3%

Get Enough Of These
Protein
4g
8%

Vitamin A
805IU
16%

Calcium
143mg
14%

Phosphorus
129mg
13%

Vitamin B2
0.22mg
13%

Selenium
6µg
9%

Potassium
182mg
5%

Vitamin B12
0.26µg
4%

Vitamin B5
0.42mg
4%

Vitamin E
0.57mg
4%

Magnesium
13mg
3%

Zinc
0.48mg
3%

Vitamin B1
0.05mg
3%

Vitamin D
0.41µg
3%

Vitamin K
1µg
2%

Vitamin B6
0.03mg
2%

Vitamin C
1mg
2%

Folate
6µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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