No Churn Ice Cream

Ingredients

Base

• 14 oz can sweetened condensed milk
• 2 cups heavy cream, cold
• Pinch of fine sea salt

Vanilla

• 1 Tbs vanilla bean paste, or 1 scraped vanilla bean or 2 tsp vanilla extract

Chocolate

• 4 oz semisweet chocolate bar, melted
• 1 tsp vanilla extract
• 2 Tbs cocoa powder, (unsweetened is milder, Dutch process is more intense)
• 1/2 cup mini chocolate chips

Strawberry

• 1 lb fresh or frozen strawberries, stems removed and quartered
• 1/2 tsp vanilla extract

Instructions

Base

• Place a metal bowl in the freezer and chill for 15 minutes.
• In a separate medium-sized bowl, whisk together condensed milk, vanilla, and sea salt.
• Add melted chocolate or strawberry mixture, if using.
• Remove cold bowl from freezer and add cold heavy cream to the bowl.
• For Choclate, add cocoa powder.
• Use an electric mixer and gradually increase speed to high, beat on high-speed until stiff peaks form.
• Gently fold, using a spatula, contents of both bowls together.
• For Chocolate, stir in chocolate chips.
• Pour ice cream into 9x5" bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.
• Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving

Strawberry

• Place strawberries in a blender and then pour into a small saucepan.
• Cook over medium-low heat, stirring frequently until thickened and reduced by about half.
• Pour into a medium-sized heatproof bowl and allow to cool for about 15 minutes (for condensed milk bowl).