VANILLA NO-CHURN ICE CREAM

Vanilla ice cream is a classic, with a flavor that is comforting, basic, and pleasing to almost everyone. Simple at the core, this frozen goodness goes with everything, from chocolate cake and warm brownies to peach pie and rhubarb crisp. Adding vanilla bean seeds to the base gives this freezer staple an elegant spin.

One 14-ounce can (396 g) sweetened condensed milk

1 tablespoon pure vanilla extract

1 vanilla bean, seeds scraped (optional)

¼ teaspoon salt

2 ounces (57 g) cream cheese, room temperature

2 cups heavy cream

In a large bowl, whisk the sweetened condensed milk, vanilla, vanilla bean seeds, and salt until completely combined.

In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.

Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Pour into a 9-inch loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.)