No-Churn Cherries 'n' Creme Ice Cream

By jenlin

Ingredients

• One14-ounce canOne 14-ounce can sweetened condensed milk
• 2teaspoons2 teaspoons pure vanilla extract or vanilla bean paste
• PinchPinch fine salt
• 2cups2 cups heavy cream, cold
• One16-ounce bagOne 16-ounce bag frozen dark sweet cherries, mashed

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 1

Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled

Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Fold in half of the mashed cherries. Pour into a chilled 9-by-5-by-3-inch metal loaf pan. Sprinkle the top with the remaining mashed cherries. Freeze, covered, until solid and scoopable, about 5 hours.