Candice Butler is a chef-instructor at Ottawa’s Urban Element. She discovered this wonderfully foolproof recipe for ice cream that is magic because it doesn’t require an ice cream maker or constant trips back and forth to the fridge to stir it around while it sets.
Also, after it is made, if it melts while sitting on the counter just throw it back in the freezer and, as Daryl Hannah’s ‘Steel Magnolia’sÂ character would say, it “freezes beautifully”.
2 cups 35% cream
1 cup sweetened, condensed milk
1 vanilla bean, split
- Heat the condensed milk with the vanilla bean in a double boiler. Heat gently over medium heat for 8-10 minutes.
- Remove the vanilla bean and scrape out the seeds. Add the seeds to the condensed milk and cool.
- Whisk the cream until doubled in volume. Whisk in the cooled, condensed milk.
- When fully incorporated pour into 2 – 500 ml containers and freeze. Freeze for 3 hours or more.