
The Secret to Creamy, Scoopable Ice Cream Without an Ice Cream Machine
Many no-churn ice cream recipes call for shelf-stable dairy, such as evaporated milk or sweetened condensed milk. While this method yields creamy ice cream, it often lacks the custardy texture of traditional French-style ice cream. For no-churn ice cream that’s lusciously creamy but still firm enough to scoop, pastry chef Stella Parks cooks eggs and…