Chef Instructor, Candice Butler, at the Urban Element

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’s char­ac­ter would say, it “freezes beautifully”.

Ingredients

2 cups 35% cream
1 cup sweet­ened, con­densed milk
1 vanilla bean, split

Steps

1. Heat the con­densed milk with the vanilla bean in a dou­ble boiler. Heat gen­tly over medium heat for 8–10 minutes.
2. Remove the vanilla bean and scrape out the seeds. Add the seeds to the con­densed milk and cool.
3. Whisk the cream until dou­bled in vol­ume. Whisk in the cooled, con­densed milk.
4. When fully incor­po­rated pour into 2 — 500 ml con­tain­ers and freeze. Freeze for 3 hours or more.
   

   Student, Alistair Kyte, whips 35% cream for the magic vanilla ice cream