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Last fall, you may recall, I shared recipes for No-Churn Chocolate and No-Churn Coffee Ice Cream.
If you missed them, you are welcome to download them now in a free PDF document that you can print, save, or share, by clicking here or on the image below...
|Click here for my|
No-Churn Chocolate and
No-Churn Coffee Recipes.
As I said a few months ago, not all "no-churn" ice creams are created equal. The most common recipe shared across the internet (cream + sweetened condensed milk) likely originated from the label of Eagle Brand's sweetened condensed milk can. The problem with it is that it produces an ice cream that's too soft, melts too easily, and leaves a waxy aftertaste on the tongue from too much butterfat.
(2) Allows very fine ice crystals to form, which make the final product colder in the mouth and gives it a more stable form in the dish or on your cone. Finally...
(3) By only whipping the cream until its thickened, rather than until it has "stiff peaks" (as most of the other recipes require), the final product is denser and more like a churned ice cream or gelato. And away we go...
free PDF document
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Vanilla beans are easy to work with (and they're fun to work with, too). See my tips on buying and storing vanilla beans at the end of this recipe.
Makes a little over 1 quart (around 5 cups)
1 (5 ounce) can evaporated milk (about 2/3 cup)
1 vanilla bean pod
2 cups Heavy Cream (aka Heavy Whipping Cream)
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups)
2 pinches of table salt (or finely ground sea salt)
Step 1 – Infuse your evaporated milk with vanilla bean flavor:
Pour your evaporated milk into a small saucepan.
Place your vanilla bean pod on a flat surface. Run a sharp knife down the length of it. Pull open the pod with your fingers and, using the edge of the knife, scrape the seeds out and add them to the pan. Throw in the empty pod, too, and bring the mix to a simmer (do not boil).
As soon as it begins to simmer, remove the pan from the stove to a cool place in the kitchen, place the lid on the pan, and allow the vanilla beans and pod to infuse the evaporated milk for at least one hour.
After one hour, remove the pod from the pan and proceed with the recipe using this newly infused “vanilla evaporated milk” in place of the plain evaporated milk. (Your milk should be room temperature after infusion. If not, pop it in the fridge for 10 minutes or until cool to the touch.)
Step 2 - Make the ice cream:
In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. Do not create whipped cream, just beat it until it resembles a thick white gravy. See my photo below...
Pour in the sweetened condensed milk and the “vanilla evaporated milk” from Step 1. (Be sure to use all of it, scraping the bottom and sides of the pan to clean it of extra milk or vanilla bean seeds.) Finally add the salt. Beat the mixture until it slightly thickens again, about a minute.
Pour the mixture into a chilled 9 x 5 metal loaf pan. A metal pan will conduct the cold better than a sealed plastic container. Do not fill to the very top; here’s why...
To store: transfer the ice cream into a re-sealable plastic container or continue to re-wrap the metal pan in plastic wrap to prevent freezer burn.
I like to buy my vanilla beans online at the Vanilla Mart here. They're good quality and the shipping is free.
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