No Churn Ice Cream

This comes out super creamy. This version is from America’s Test Kitchen.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup sweetened condensed milk
• ¼ cup whole milk
• ¼ cup light corn syrup
• 2 tablespoons sugar
• 1 tablespoon vanilla extract
• ¼ teaspoon table salt

Directions

1. Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.
2. Pour cream mixture into 8½ by 4½-inch loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.