Wanna lick? You gotta spoon first! 😉
My first time ever making homemade ice cream! Simple ingredients requiring no churning!
The ingredients are similar to a frozen pie just more silky. You can use strawberries, peaches, etc with the 3 main ingredients minus the blueberries as your base.
This recipe is EXACTLY how I did it even though I meant to add the vanilla bean to the whipping cream and not the condensed milk. It all worked out!
You want to watch your whipping cream, if it over whips that is okay. You might end up with chunks of whipped cream, no big deal. Try to smooth them out with a fork before your pour into pan or carton.
I say FOLD because you don’t want the air to deflate in the cream, this is what creates the lightness in the ice cream.
Lastly, after you scoop out what you want, I press the cling wrap all the way down to the ice cream so no moisture is locked in. Mom taught me that trick!
Enjoy!
Homemade Blueberry Vanilla Bean Ice Cream
Ingredients
- 1 can sweetened condensed milk
- 2 cup heavy whipping cream
- 2 whole vanilla beans
- 1 1/4-1/2 cups blueberries
- 1/2 tablespoon water
Directions
- In a small bowl, add blueberries and water into the bowl. Place in microwave for 45 seconds. Smash the berries with a fork to lease the juices, leaving some berries whole. Place back in microwave for about 10-15 seconds. Smash once more, place directly in fridge.
- In a standing mixer, beat heavy cream on high until stiff peaks form. About 1 to 1-1/2 minutes.
- In a large bowl, add milk using a small spatula to scrape around the sides getting all the ingredient into the bowl. Set aside.
- On a cutting board, cut each vanilla bean into halves, then using the back of the knife (the straight side) scrap the “beans” starting from one side down to the end. Add to the milk.
- Mix together the milk and vanilla bean, smashing the clumps apart so everything is evenly incorporated. Remove berries from fridge and add to the bowl.
- Fold in your whipped cream in 2 batches, using the folding technique until everything is combined.
- Place in standard loaf pan, place in freezer for 5-6 hours.
- Remove and enjoy, place cling wrap over your ice cream and pressing the wrap down onto the ice cream to prevent freezer burn.
