The 2-Step Dessert You'll Be Bringing to Every Summer Party
In her new book, No-Churn Ice Cream, pastry chef Leslie Bilderback shifts this brilliant method to make it even simpler. Instead of using vanilla custard, which can take some time to master, Bilderback says to use sweetened, condensed milk. Combine it with regular milk, vanilla, salt and lemon juice; then fold in whipped cream (this is the trick to incorporating air without using a churning machine). Transfer the mixture to a container, freeze for six hours, then scoop and serve.
Bilderback's book has tons of flavor variations (cardamom, anise, tomato!), but we love the vanilla most, for its simplicity and its speed. Bring the dessert right in its container to any party, along with a sleeve full of cones, and it's pretty much...perfect.
Get the recipe: No-Churn Ice Cream