Easiest-Ever Vanilla Ice Cream
Why This Recipe Works
We started with a base of sweetened condensed milk and white chocolate. The sweetened condensed milk kept our ice cream velvety even after freezing, and the white chocolate gave it structure and silkiness. Both contributed rich flavor, as did heavy cream. A surprising ingredient—sour cream—added richness and tartness to counter the sweetness of the base. At first, we thought whipping the cream would be necessary to incorporate the air required for a smooth texture, but it turned out that simply mixing the unwhipped cream into the ice cream base gave us a much creamier, less icy end result, more like rich, dense premium ice cream (and it saved us a step). When it came to the freezing process, we knew that the quicker the base freezes, the smaller the ice crystals in the ice cream will be; and smaller ice crystals translate to smoother ice cream, so we sped things up by freezing the base in ice cube trays. Processing the frozen cubes incorporated enough air to turn them into a perfect vanilla ice cream.