No-Cook Vanilla Ice Cream
- 2/3 cup sugar
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon salt
- 1 (7.5-ounce) jar marshmallow creme
- 1/2 cup creme fraiche
- 4 cups whole milk, divided
- 2 tablespoons light-colored corn syrup
- Combine first 4 ingre-dients; beat with a mixer until smooth. Beat in creme fraiche and 1 cup milk. Stir in 3 cups milk and corn syrup. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
- Variation 1:
- Blackberry Swirl Ice Cream: Prepare No-Cook Vanilla Ice Cream. Combine 1 cup blackberries and 1 tablespoon fresh lemon juice in a food processor; process until smooth. Strain the berry mixture through a fine sieve over a bowl; discard solids. Scrape ice cream into a freezer-safe container. Drizzle berry mixture over top of ice cream; swirl gently. Cover and freeze 1 hour. SERVES 8 (serving size: about 3/4 cup) CALORIES 255; FAT 2g (sat 5g); SODIUM 150mg
- Variation 2:
- Chocolate-Almond Ice Cream with Coconut: Prepare No-Cook Vanilla Ice Cream, increasing sugar to 1 cup and adding 1/2 cup unsweetened dark cocoa to sugar. Stir 1/3 cup chopped salted roasted almonds into ice cream; scrape ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm. Scoop about 3/4 cup ice cream into each of 9 bowls; sprinkle 1/3 cup toasted unsweetened shaved coconut evenly over ice cream. SERVES 9 CALORIES 289; FAT 1g (sat 5g); SODIUM 150mg
sugar, vanilla bean paste, salt, marshmallow creme, crueme fraueeche, milk, lightcolored corn syrup
Taken from www.myrecipes.com/recipe/no-cook-vanilla-ice-cream (may not work)