Food-Processor Vanilla Ice Cream
- MakesMakes about 1 quart
- Cook Time10½ hours
- Active time plus cooling20 minutes active
- 1
You probably already have all the ingredients to throw together this dead-easy, egg-free, no-cook vanilla ice cream. And you won’t need an ice cream machine to make it. Well-chilled evaporated milk holds air when whisked, taking on the fluffiness of softly whipped cream. So we whip evaporated milk and fold it into condensed milk, creating an airy base that freezes into scoopable ice cream. (We tried whipped cream, too, but prefer the leaner, lighter flavor of whipped evaporated milk.) The base is frozen for several hours, whirred in a food processor to break up the chunks, then returned to the freezer to firm up into a creamy, spoonable treat. Vanilla is the perfect backdrop for chocolate chunks, chopped candy bars or crushed cookies. Stir your mix-in of choice into the base after transferring it from the food processor to the chilled container, just prior to freezing for the final time.
Don’t forget to chill the evaporated milk. If room-temperature or barely chilled, it will not whip properly. Also, don’t whip the evaporated milk until it holds stiff peaks. If overbeaten, it will cause the ice cream base to deflate during the initial freezing. Lastly, make sure the base is fully frozen before processing. If it is only partially frozen, it may separate as it freezes.
Step 1
Place a large bowl in the refrigerator and chill for at least 15 minutes. Meanwhile, in another large bowl, whisk together the condensed milk, yogurt, vanilla and ⅛ teaspoon salt.
Step 2
Pour the cold evaporated milk into the chilled bowl. Using a hand mixer or a whisk, whip the milk until it resembles softly whipped cream, has doubled in volume and forms mounds when the beaters or whisk are lifted; do not whip to stiff peaks. Whisk about one-third of the whipped milk into the condensed-milk mixture to lighten it. Now, using the whisk, fold in the remaining whipped milk until the mixture is well combined; it will resemble frothy yogurt.
Step 3
Transfer to a 1½-quart container and cover tightly. Freeze until the center is fully frozen, usually at least 6 hours; the timing will vary based on the shape of the container and the temperature of the freezer. To check if the center is frozen, dig into it with a spoon; it should be solid, without any liquid.
Step 4
Remove the base from the freezer and let stand at room temperature for 5 minutes to allow it to soften slightly. Using a sturdy spoon or ice cream scoop, transfer to a food processor; return the now-empty container to the freezer to keep it cold. Process until the mixture resembles a milk shake, 1 to 3 minutes, scraping the bowl as needed.
Step 5
Return the base to the chilled container. Lay a sheet of plastic wrap directly against the surface of the base, then freeze until firm, at least 4 hours. The ice cream will keep for a couple weeks.
