No ice cream maker? No problem! Use this recipe to make your own rich, creamy homemade ice cream.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
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.
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.
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.
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.