No-Cook Vanilla Ice Cream

By ccavaletti

Ingredients

• 3/4 c sugar
• 2 Tbsp cornstarch
• 2 c cold heavy cream
• 1 c cold whole milk
• 1 tsp pure vanilla extract

Details

Servings 1

Preparation

Step 1

In a medium bowl, whisk the sugar and cornstarch. Add the cream, milk and vanilla and whisk until the sugar is dissolved, 1 to 3 minutes.

Cover and refrigerate the base until cold, about an hour or up to 2 days.

Prepare the ice cream base in the ice cream maker according to the manufacturer's instructions.

Eat right away, or freeze in an airtight container up to 2 weeks.

(We did eat it right away, but it was very soft and melted quickly. It might be better to freeze it for a bit next time. Also, it was a perfect amount for 3 of us.) (Or try mixing for longer, we spun it for 30 minutes, maybe try about 45 minutes.)

From Everyday with Rachael Ray, July/August 2017