No Cook No Churn Salted Butter Semifreddo Ice Cream Food

NO-CHURN ICE CREAM

Steps:

• In a large bowl, whisk together yolks, sugar, corn syrup, and salt until smooth.
• In a medium saucepan over medium heat, bring cream to a simmer.
• Whisking yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thicken enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Remove from heat, whisk in cream cheese, then strain into a heatproof bowl.
• Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into a loaf pan or a gallon-sized resealable plastic freezer bag. Freeze at least 3 hours or overnight (or up to 1 week).
• If you used a pan, fill your sink with hot water and set pan in the water to loosen the ice cream, or cut away the plastic bag from ice cream. Using a big knife, cut chunk of ice cream into 2-inch cubes and put them in a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.

NO-COOK, NO-CHURN SALTED BUTTER SEMIFREDDO ICE CREAM

Steps:

• Melt butter, then set aside to cool to room temperature.
• Cream egg yolks and sugar until they become light, creamy, and fluffy. While mixing, drizzle cooled butter into sugar-egg yolk mixture. Fold salt into sugar-egg yolk mixture.
• Whisk heavy cream to medium-to-stiff peaks and fold into sugar-egg yolk mixture.
• Whisk egg whites to peaks and fold into semifreddo mixture.
• Pour into a container, cover tightly, and freeze for several hours or overnight to set. This semifreddo will keep for two to three days tightly sealed in the freezer -- after this it will start to break down.

NO-CHURN VANILLA ICE CREAM

Steps:

• 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. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

NO-CHURN BUTTER PECAN ICE CREAM

Steps:

• In a large skillet, toast pecans in melted butter over medium heat for 3-4 minutes. Stir in the salt, brown sugar and continue stirring until sugar is melted. Remove pan from heat and transfer pecans to a baking sheet to cool.
• Pour the heavy cream into a mixing bowl and whip the cream until stiff peaks form, about 3 minutes. Set aside.
• Pour the sweetened condensed milk in a large bowl and whisk in the vanilla.
• Transfer the whipped cream to the bowl of condensed milk. Gently fold until completely mixed.
• Transfer half of the ice cream mixture into a freezer container.
• Sprinkle the toasted pecans over the top.
• Top with remaining ice cream mixture.
• Using a knife, gently swirl the pecans into the ice cream.
• Cover container with plastic wrap and freeze for at least 6 hours. The ice cream will become firmer the longer it is kept in the freezer.