|No Churn Vanilla Ice Cream served with homemade |
Raspberry Syrup and fresh Raspberries
Thirty years ago I began high school at a little school in rural South Carolina. I quickly found that this school was quite different from even the small town "city" schools I had attended up to that point. The people seemed friendlier, the teachers were invested in the lives of their students and, well, the traditions were a little different.
One of the big traditions was holding barbecues to raise money for various school needs be it band uniforms, books for the library, field trips or whatever. I doubt traditions like having students and parents and teachers tend the pit all night long still survive in the era of lawsuits, but it was a great one while it lasted.
Another fund raiser involving food was usually held right at the beginning of the school year or right at the end. A student club would get together and everyone would bring ice cream churns from home. Then they would churn gallons of fresh ice cream that would be sold by the cup or cone during lunch. It was a delicious treat made from fresh ingredients (dairy farming was big in our area).
I still love home churned ice cream. I even thought of buying a churn this year but looking at prices was a bit taken aback. Even the old churns like we used back then are very expensive these days. The new-fangled things are even worse. So, I made up my mind that home-made ice cream just wouldn't be part of my Summer.
Then I ran across a recipe from Cook's Country for a No Churn Ice Cream. Of course, I had to try it.
This no churn vanilla ice cream is smooth and creamy. The vanilla taste is lovely and the addition of the sour cream gives it just the right bite. I added some fresh vanilla bean to my version because I love the look of those speckles of vanilla in the ice cream and it really kicks up the fresh vanilla taste a notch. I couldn't be happier with this simple recipe!
So, if you find yourself with a craving for fresh country ice cream but no churn, give this a go... I think you'll be pleasantly surprised!
Update: Michael has declared this the best ice cream he's ever had. That's pretty high praise and he's been requesting it as dessert for each meal since I finished that first batch!
1 ounce good white chocolate (Ghiradelli works great)
1 tbs. vanilla extract
Seeds of one vanilla bean
pinch of kosher salt
1/4 cup sour cream
1 1/4 cups very cold heavy cream
Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts. Stir at halfway point (about 30 seconds). Let cool, then stir in vanilla, vanilla bean, salt and sour cream.
In bowl of electric mixer fitted with whisk attachment, whip heavy cream at medium-high speed until it forms soft peaks, about 2 minutes. Whisk 1/3 of the whipped cream into white chocolate mixture. Fold remaining whipped cream into mixture until incorporated and no white streaks remain.
Place in airtight container with piece of plastic wrap on surface of ice cream and freeze until firm, at least 6 hours or up to two weeks. Serve with your favorite toppings.