No-Churn Ice Cream
Ingredients: whole milk, granulated sugar, kosher salt, xanthan gum, heavy cream · 30 min cook time · 310kcal · $8.40
Ingredients
3cups whole milk, 130g granulated sugar, 0.75tsp kosher salt, 0.5tsp xanthan gum, 2cups heavy cream, 1tsp vanilla extract, 25g cocoa powder
Instructions
1. In a blender, combine whole milk, granulated sugar, kosher salt, and xanthan gum. Blend on high speed for 2 minutes to dissolve the xanthan gum.
2. Pour the mixture into a bowl along with more whole milk and heavy cream. Add vanilla extract or vanilla paste, then whisk until combined to form vanilla custard.
3. Pour custard into ice cube trays and freeze until completely solidified (at least 4 hours or overnight).
4. To make chocolate ice cream, take half of the custard cubes, add cocoa powder, and blend until smooth.
5. Blend the frozen custard cubes in a blender using the tamper stick until smooth and creamy, matching soft-serve consistency.
6. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.
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