recipe

No ice cream maker? No problem! Use this recipe to make your own rich, creamy homemade ice cream.

safety
  • No safety considerations
difficulty
  • Beginner
time
  • 20 minutes, plus 6 hours freezing time
yield
  • Makes 1 quart

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Prepare Ingredients

2 cups (16 ounces)
heavy cream, chilled
1 cup (11 ounces)
sweetened condensed milk
¼ cup (2 ounces)
whole milk
¼ cup
light corn syrup
2 tablespoons
sugar
1 tablespoon
vanilla extract
¼ teaspoon
salt

Gather Cooking Equipment

Blender
Dish towel
Rubber spatula
8½-by-4½-inch loaf pan
Plastic wrap
1
 
2 cups (16 ounces)
heavy cream, chilled

Add cream to blender. Place lid on top of blender and hold firmly in place with folded dish towel. Turn on blender and process until soft peaks form, 20 to 30 seconds. Stop blender and remove lid.

 
2
 

Use rubber spatula to scrape down sides of blender jar. Replace lid and process until stiff peaks form, about 10 seconds. Stop blender and remove lid.

Soft peaks will stand up on their own but still have a droop in the top. Stiff peaks stand up straight, with their pointy tops sticking upward.

 
3
 
1 cup (11 ounces)
sweetened condensed milk
¼ cup (2 ounces)
whole milk
¼ cup
light corn syrup
2 tablespoons
sugar
1 tablespoon
vanilla extract
¼ teaspoon
salt

Add condensed milk, whole milk, corn syrup, sugar, vanilla, and salt to blender. Use rubber spatula to stir into whipped cream. Replace lid and process until well combined, about 20 seconds. Stop blender and remove lid.

 
4
 

Pour cream mixture into loaf pan. Cover with plastic wrap, gently pressing plastic onto surface of mixture. Place in freezer and freeze until firm, at least 6 hours. Serve. (Ice cream can be frozen in covered loaf pan for up to 1 week.)

Here’s a pro tip: Use the back of your hand to gently press the plastic wrap on the surface of the ice cream mixture. This makes sure you don’t press out too much air.