Ingredients
- 8 cups whole milk (or 2 12oz cans of evaporated milk)
- 2 1/2 cups (280g) powdered sugar
- 4 tsp vanilla extract
Instructions
- Evaporate the milk by simmering in a wide skillet on the stovetop over medium heat for about 1 hour, stirring constantly, until reduced by about 60%.
- Strain the evaporated milk and refrigerate for 24 hours, or at least overnight. (Shortcut: If using canned evaporated milk, refrigerate it overnight.)
- Pour the chilled evaporated milk into a large mixing bowl (if using an electric hand whisk) or stand mixer with whisk attachment. Begin to whip, starting at a slow speed and gradually increasing to a high speed as it becomes thicker and fluffier, for about 4 minutes.
- Add the powdered sugar a quarter or third at a time, whipping to combine between each addition.
- Add vanilla extract and whip to incorporate, about 20 seconds. Taste and adjust the sugar and vanilla as desired. (Note: it may fall just a bit after this addition. It will be okay – mine always fluffs up again as it freezes).
- Place the whole bowl in the freezer for 1 hour, then remove and whip for 1-2 minutes.
- Return to freezer for another hour, then whip again for 1-2 minutes. Repeat 3-4 more times, until ice cream is beginning to solidify around the outside of the bowl and the texture is similar to a very soft soft-serve (see photo in post above).
- Transfer the ice cream to a freezer-safe airtight container (chill ahead of time if you want to eat your ice cream sooner) and store in freezer for up to a week.