The easiest Ice Cream ever!

To contact us Click HERE
Let me confess, I never measure vanilla. Like never. I'm usually pretty good about my quantites of vanilla extract in my baking, but sometimes I go overboard. When I've done it in these brownies, and these ones too, my husband usually likes it. But this time I poured probably close to double, maybe more in the ice cream....lets just say I need more practice with my pouring or I need to break out the measuring spoons next time.

via

Never the less, this ice cream is A.M.A.Z.I.N.G and no waiting outside watching the bucket spin filling it with salt and ice. Which for me means no borrowing my mother in law's ice cream maker. All I need is a mixer, and my freezer. Now the downfall is waiting 6 hours to enjoy the ice cream. But thinking positive it really does help with those I need ice cream now cravings.

So here ya go, just in case you haven't seen it already floating around the internet.

No-Churn Vanilla Ice Cream
Everyday Food, June 2011

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 2 tablespoons bourbon (optional)
• 2 cups cold heavy cream

Directions

1. In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.
   

Cook's Note: Freeze, covered, up to 1 week.

 Ha! Like it'll last a week, I mean ours was gone that night. I do plan to make a double batch {with proper vanilla} for my older 2 boys birthday parties coming up soon!