Kayla is a self-taught home cook and baker. Growing up with her grandparents, she would spend hours in front of the TV watching the Food Network. She and her grandmother would mold play-dough into different fruits and vegetables while watching cooking shows and have contests to see who made the most realistic dish. Eventually, Kayla moved on from play-dough and began to work with real food. On her blog, enrootkitchen.com, you’ll find recipes made from scratch for the home cook and baker ranging from all skill levels! She also showcases these dishes on her Instagram: @enrootkitchen.
a little bit about the recipe
I scream, you scream, we all scream for homemade no churn vanilla bean ice cream! Made with three ingredients and filled with fresh vanilla bean, you'll forget store bought vanilla ice cream in an instant!
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 2 H
TOTAL | 2 H 15 M
5 SERVINGS
| 4 pints
SPECIAL EQUIPMENT: ELECTRIC HAND MIXER
directions
Add the heavy whipping cream to a large bowl and set to the side.
Slice the tip off of the vanilla bean pod. Then slice lengthwise down the middle and open the pod.
Using the back of the same knife you used to slice open the vanilla bean pod, scrape the fresh vanilla bean until you have 1 1/2 TSP worth.
Add the fresh vanilla bean to the heavy whipping cream.
With an electric hand mixer, begin to whip the heavy cream until stiff peaks form. This can take up to several minutes depending on the temperature and how fast you’re whipping it.
Once the stiff peaks have formed, pour the sweetened condensed milk mixture into the heavy whipping cream and gently fold everything together.
Add your ice cream mixture to a loaf pan, cover with plastic wrap, and place it in the freezer for two hours (or overnight).
Once your ice cream has hardened, scoop it into a bowl or an ice cream cone and enjoy!
Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.
