Homemade Ice Cream -w- No Machine

No ice cream maker? These simple 3-ingredient and/or two simple ingredients – heavy whipping cream and sweetened condensed milk, ice cream base is an easy way to cure your ice cream cravings.. 5 SECRETS TO MAKING HOMEMADE ICE CREAM The cream you must use is a high fat whipping cream such as a heavy whipping cream. It will double in volume and hold stiff peaks. Using an electric mixer fitted with a whisk attachment, whip the COLD cream on medium/high speed until SOFT PEAKS form, roughly 3 minutes. Cold sweetened condensed milk is a key ingredients and can’t be substituted. It makes the ice-cream softer and scoopable. Once you add the condensed milk, speed whip the mix to STIFF PEAKS. Which means they will hold their shape and will be firmer than before. IMPORTANT - Take care not to over whip at this stage or your cream will curdle. Add in a little vanilla extract or other flavorings. The alcohol in the extract will lower the freezing point making your ice-cream a little softer and easier to scoop. Adapted From: Gemma Stafford @ VANILLA ICE CREAM & 50+ MORE FLAVORS GEMMA's BASIC RECIPE 2 cups (16oz/450ml ) heavy whipping cream, cold 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular), cold 1 teaspoon Vanilla Extract (optional) Thanks For Visiting