No-Cook Vanilla Ice Cream

No-Cook Vanilla Ice Cream Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Our No-Cook Vanilla Ice Cream is smooth and creamy. No-Cook Vanilla Ice Cream is best straight from the churn; the longer the ice cream "ripens," the harder it will freeze.

Yield:

Serves 8 (serving size: about 3/4 cup)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 2 Hours, 15 Minutes

Nutritional Information

Calories 247
Fat 9.2 g
Satfat 5.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 4.3 g
Carbohydrate 49.7 g
Fiber 0.0 g
Cholesterol 26 mg
Iron 0.1 mg
Sodium 150 mg
Calcium 139 mg

Ingredients

2/3 cup sugar
2 teaspoons vanilla bean paste
1/4 teaspoon salt
1 (7.5-ounce) jar marshmallow creme
1/2 cup crème fraîche
4 cups whole milk, divided
2 tablespoons light-colored corn syrup

Preparation

1. Combine first 4 ingre­dients; beat with a mixer until smooth. Beat in crème fraîche and 1 cup milk. Stir in 3 cups milk and corn syrup. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Variation 1:

Blackberry Swirl Ice Cream: Prepare No-Cook Vanilla Ice Cream. Combine 1 cup blackberries and 1 tablespoon fresh lemon juice in a food processor; process until smooth. Strain the berry mixture through a fine sieve over a bowl; discard solids. Scrape ice cream into a freezer-safe container. Drizzle berry mixture over top of ice cream; swirl gently. Cover and freeze 1 hour. SERVES 8 (serving size: about 3/4 cup) CALORIES 255; FAT 9.2g (sat 5.5g); SODIUM 150mg

Variation 2:

Chocolate-Almond Ice Cream with Coconut: Prepare No-Cook Vanilla Ice Cream, increasing sugar to 1 cup and adding 1/2 cup unsweetened dark cocoa to sugar. Stir 1/3 cup chopped salted roasted almonds into ice cream; scrape ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm. Scoop about 3/4 cup ice cream into each of 9 bowls; sprinkle 1/3 cup toasted unsweetened shaved coconut evenly over ice cream. SERVES 9 CALORIES 289; FAT 11.1g (sat 5.5g); SODIUM 150mg

Note:

Julianna Grimes,

August 2013
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