Easy no-churn vanilla ice cream

NOTES

1. The original recipe from America's Test Kitchen/Cooks Country uses 4 Tbls (1/4 cup) light corn syrup and 2 Tbls sugar. We took the corn syrup down to 3 Tbls and omitted the sugar completely in our first use of the recipe. The prepared cream mixture tasted heavenly.

2. The recipe calls for a blender, which makes for whipping up this recipe very quickly! Be sure to set blender to low at the start; look through glass or through top to be sure it is combining ingredients. If it isn't, fold ingredients in manually for a few swipes before turning the blender on again. 

3. Instead of a blender, you can use a standing mixer: refrigerate the bowl at least 5 minutes ahead of time, and be sure to whip to stiff peaks before adding other ingredients.

4. Recipe calls for a loaf pan that is 8-1/2" x 4-1/2". Put the loaf pan into the freezer 5-10 mins ahead of time, making sure it will have a stable, level place to sit.

5. We used organic light corn syrup "with organic vanilla flavor," which was flavorful right out of the bottle.

6. A variation, also from Cooks Country, uses buttermilk and adds strawberry jam. 

7. If adding any sweet mix-ins like chocolate chips, toffee pieces, etc., consider leaving out all the sugar.

8. To reduce sweetness, swap out 1/2 cup of the sweetened condensed milk with 1/2 cup evaporated milk.

9. Consider topping with this chocolate sauce from America's Test Kitchen.

INGREDIENTS 

2 cups heavy whipping cream, cold

1 cup sweetened condensed milk *or* 1/2 cup sweetened condensed milk and 1/2 cup evaporated milk

1/4 cup whole milk, cold
3 Tbls light corn syrup

1 Tbl vanilla extract (Suggested: add an extra 1/8 tsp if using evaporated milk mixture)

1/4 tsp salt

PREPARATION

1. In a two cup measuring cup, combine the sweetened condensed milk, corn syrup, and vanilla. Set aside. Also pre-measure the milk and keep refrigerated.

2. In a blender or standing mixer bowl with whisk attachment, start on low to begin whipping the cream to soft peaks, then shift to high (total of 20-30 seconds in a blender; several minutes in a standing mixer) and scrape down the sides.

3. Continue whipping (start on low, then if necessary, shift to high) until stiff peaks are reached or very nearly reached (an additional 10 secs in the blender; just 1-2 mins in the mixer).

3. Use the hole in the top of the blender, or remove top entirely, to watch and add sweetened condensed milk mixture, followed by the milk and salt, whipping on low for 20-30 seconds before tasting it to see if you'd like to add sugar, 1/2 Tbl or less at a time.

4. If needed, whip/blend on high until thick and silky, 10-15 seconds.

5. Put mixture into loaf pan, mix in any special treats, and cover with plastic wrap, pressing it against the surface of the mixture before placing it into freezer. 

6. Allow to freeze undisturbed for at least 6 hours.