Jun 14, 2024 · Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep ...

In a small saucepan, add the strawberries and sugar and cook over medium-low heat until the sugar dissolves and the berries begin to break down and release liquid, 3 to 4 minutes.

Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod.

Beat the condensed milk, mascarpone, vanilla and orange zest together until smooth, then set aside. Whip the cream just until stiff peaks form.

Make the crust: Preheat the oven to 350 degrees F. Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs.

For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.

Pour the ice cream base into an empty Ninja® CREAMi® pint of the ice cream maker. Place the storage lid on the pint to secure and freeze until completely solid, at least 8 hours and up to overnight.

In a large bowl, whisk together the sweetened condensed milk, vanilla and salt. In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.