Vanilla Ice Cream
A recipe that does not require a stove.
Servings 6 approximate!
Cost 5
Ingredients
- ¼ cup sugar (50 grams)
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 ¾ cups whole milk (about 14 oz)
- 1 cup heavy whipping cream (8 oz)
- 6 tablespoons condensed milk (90 grams)
- 3 tablespoons nonfat dry milk powder (25 grams)
- ½ tablespoon vanilla bean paste Nielsen Massey
Instructions
- In a small bowl, mix together the sugar, xanthan gum, salt and milk powder. Set aside.
- Put the milk, cream and condensed milk in a blender and blend for 30 seconds. Add the sugar mixture and blend for another 30 seconds. Add the vanilla paste and blend for 30 seconds.
- Transfer to the prepared ice cream container and process as per manufacturer's directions. Also, you have the option to chill the mixture before processing. I usually use very cold milk and cream and just go straight from blender to freezer.
Notes
Variation: For coffee ice cream, warm the milk in a saucepan and add 1 ½ cup of regular or decaf coffee beans. Let steep for 1 hour. Drain the beans. Make recipe as directed using the coffee flavored milk. For a cheesecake base, reduce the cream by ¼ cup and add ¼ cup soft cream cheese.
