Yield:about 1 quart
Servings:8 to 10
This is a great vanilla ice cream as is. It also makes a wonderful base for flavored variations likeblueberry-lavender,lemon cheesecake-raspberry swirl,tahini dark-chocolate chunk, and more.
Put a 9×5-inch loaf pan in the freezer.
In a food processor, process the cream cheese, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream, and pulse, then process until stiff peaks form, about 30 seconds.
Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.
Transfer ice cream to the prepared pan, and smooth the top. Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.
The ice cream will keep in the freezer for a week tightly covered in plastic wrap.
This is sooo delicious and addictive. The texture is creamy, not the least bit “icey”. I have made the vanilla a few times and the tahini/dark choc chip—which is great as well. HIGHLY recommend this recipe and any variation on it.
Delicious and couldn’t be simpler. I’ve made the base vanilla recipe exactly as written several times. It’s been my pandemic version of baking. The plain vanilla is so good I haven’t been tempted to try the other flavors. They don’t seem worth the extra calories.
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