Ice cream made with two bowls — no machine needed

Ingredients

• 2 cups Heavy Cream (full‑fat, 36% milkfat for best texture)
• 1 cup Evaporated Milk (can substitute with regular whole milk, but evaporated milk adds protein for smoother texture)
• 0.75 cup Granulated Sugar (about 150 g; adjust to taste)
• 1 tablespoon Vanilla Extract (pure vanilla for best flavor)
• 1 part Kosher Salt (used only in the ice‑salt bath, not in the ice cream itself)

Instructions

1. Pre‑chill Bowls

   Place both the outer and inner bowls in the freezer for 10–15 minutes so they are very cold before starting.

   Time: PT15M

2. Prepare Ice‑Salt Bath

   Fill the outer bowl halfway with ice cubes. Add kosher salt at roughly a 1:4 ratio (one part salt to four parts ice) and stir to distribute.

   Time: PT5M

3. Combine Dairy Base

   In the inner bowl, pour 2 cups heavy cream, 1 cup evaporated milk, 3/4 cup granulated sugar, and 1 Tbsp vanilla extract. Stir gently to dissolve the sugar.

   Time: PT5M

4. First Aeration

   Insert the inner bowl into the ice‑salt bath, ensuring the water surrounds the bowl. Using the hand mixer on the lowest speed, beat the mixture for 8–10 minutes, scraping the sides periodically.

   Time: PT10M

5. First Freeze

   Cover the outer bowl with a lid or foil and place the entire rig in the freezer for about 1 hour.

   Time: PT1H

6. Second Aeration

   Remove the rig from the freezer. Beat the mixture again on low speed for 3–5 minutes until it looks like soft‑serve ice cream.

   Time: PT5M

7. Transfer to Container

   Quickly pour the softened ice cream into a lidded freezer‑safe container, smoothing the top with a spatula.

   Time: PT2M

8. Final Harden

   Place the container in the freezer for at least 24 hours (longer if possible) until fully hardened.

   Time: PT24H

9. Serve

   Scoop into bowls or cones, add toppings if desired, and enjoy.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

20 g

Fat

12 g

Fiber

0 g