When you urgently need a frozen treat without leaving the house to get it, the most satisfying shortcut might be a cold and fluffy no-churn ice cream. (via nytimes)
The reason this recipe works so well is because although there are only a few ingredients, each one does double duty. The cream’s fat content lends a rich, tongue-coating texture, and the air you whip into it creates volume and buoyancy, allowing the ice cream to stay supple when frozen. Then there’s the condensed milk: Because the sugar in it is already a liquid, it doesn’t need heat to dissolve.
In this version I tweak the ingredients slightly, substituting store-bought dulce de leche for the condensed milk. The flavor is deeper and more complex, with toasty caramel notes replacing milky vanilla. Then I swirl more dulce de leche into the ice cream base for irresistibly sticky ripples of caramel throughout.
To punctuate the sweetness with a few crunchy, savory pops, add a pinch of flaky sea salt to the dulce de leche before swirling it into the ice cream base. And while you’re at it, you can also mix in a few tablespoons of chopped nuts, shredded coconut or chocolate chunks or chips. Once it’s frozen, scoop this delightful ice cream into cones or mound it on a sundae or banana split. Then again, you could take the time-honored, lazy-summer approach and spoon it up, languidly and meltingly, right from the container and into your mouth.Yes, you can make excellent ice cream without an ice cream machine — and with just two ingredients.
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