No-Churn Vanilla Ice Cream

Ingredients

• 1 vanilla bean pod
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoon vanilla extract
• Pinch of table salt
• 2 cups heavy whipping cream

Steps

1. Cut vanilla bean in half lengthwise, and scrape out seeds. Transfer seeds to a large bowl; reserve pod for another use (see Tip). Add condensed milk, vanilla, and salt to vanilla seeds in a large bowl, and stir until well combined, about 30 seconds. Beat cream with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes.
2. Gently fold in one-third whipped cream into condensed milk mixture, folding until slightly loosened. Fold remaining whipped cream into condensed milk mixture, folding until no streaks remain, being careful not to deflate cream. Transfer mixture to a 9- by 5-inch loaf pan, and cover loosely with plastic wrap. Freeze until firm, at least 3 hours or up to 12 hours. Remove from freezer 5 minutes before scooping. Store leftover ice cream in an airtight container in freezer for up to 1 month.