No-churn ice cream
14 oz. sweetened condensed milk
1 tsp. vanilla, mint, or almond extract, or other flavoring (optional)
2 cups heavy cream, cold
Mix flavoring into condensed milk. Whip the cream until it holds stiff, billowy peaks. Gently mix a scoop of the cream into the condensed milk, as this will make it easier to fold in the rest of the whipped cream. Transfer the rest of the whipped cream to the condensed milk mixture, and gently stir until you see just a few small lumps. Be careful not to over mix. Transfer to freezer-safe container, smooth the top, and place a piece of waxed paper on top to prevent ice crystals from forming. Freeze for at least six hours before serving, and consume within two weeks for best flavor.
For flavored ice cream, heat cream until warm and/or a few wisps of stream occur. Remove from heat and add desired flavoring. Let sit until cooled to room temperature, then remove flavoring ingredient. Refrigerate cream until completely chilled again, then proceed with recipe above. I’ve used fresh raspberries, coffee beans, and cinnamon sticks for flavorings.