There's Magic in This Ice Cream

July 8, 2016
I scream, you scream, we all scream for homemade ice cream — especially when it's "magic" and doesn't require an ice cream maker!
Danielle DeSiato
There's Magic in this Ice Cream | WGBH | CRAVING BOSTON

In case you hadn't heard, July is National Ice Cream Month and National Ice Cream Day is coming up on July 17th! So in celebration and preparation, we bring you an ice cream recipe — one that doesn't require an ice cream maker. 

From the smarty-pants test cooks at America's Test Kitchen comes this sneakily simple recipe for delicious vanilla ice cream, with a list of slightly unconventional ingredients, but without the use of specialized ice cream-making equimpment. This recipe comes from the book "Kitchen Hacks", which is full of many more handy tips and tricks like this one. 

Happy National Ice Cream Month! 

Magic Vanilla Ice Cream from the book "Kitchen Hacks" from America’s Test Kitchen

WHY THIS RECIPE WORKS: Making ice cream at home is a fun and delicious undertaking, but it has one giant drawback: It requires a bulky, kitchen-cluttering ice cream maker. In order to find a way to make ice cream at home without that technology, we had to figure out how to replicate the taste and texture created by the machine. The magic ingredients turned out to be sweetened condensed milk and folded-in whipped cream; these kept our ice cream light but velvety, even after freezing. We also added a surprising ingredient — sour cream — for richness and tartness to counter the sweetness of the condensed milk. This recipe makes 1 quart.

1/2 cup sweetened condensed milk
1 ounce white chocolate chips
1/4 cup sour cream
1 tablespoon vanilla extract
  Pinch salt
1 1/4 cups heavy cream, chilled

1. Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, stirring halfway, about 30 seconds. Let cool. Stir in sour cream, vanilla, and salt.

2. Using stand mixer fitted with whisk, whip cream on medium-low speed to soft peaks, about 2 minutes. Whisk one-third of whipped cream into white chocolate mixture. Fold remaining whipped cream into white chocolate mixture until incorporated.

3. Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve.