This week we are celebrating Ice Cream!!! YAY!! High Fives for everyone!
Recently, I was honored to do a little project for Pappy & Company using their bourbon barrel-aged pepper sauce. I had SO much fun and I can’t wait to share all the fun recipes and video we shot. For now, I’ll let you have JUST a taste of the easiest ice cream you will ever make. One that will also be the most talked about ice cream you will ever make!
No-churn Sweet Burn Ice Cream
(fast and curiously wonderful ice cream)
What you need:
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
2 tablespoons Pappy & Company Barrel-Aged Pepper Sauce
6 sugar cones for serving
Flake sea salt
What to do:
Pour the sweetened condensed milk into a large mixing bowl.
Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer or a stand mixer to whip the cream until it holds stiff, billowy peaks; about 3 minutes.
Gently mix a scoop of the whipped cream into the condensed milk (this lightens the condensed milk and makes it easier to fold into the rest of the whipped cream).
Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.
Use a rubber spatula to scrape all the ice cream base into your freezer container. Swirl in pepper sauce using a wooden skewer and smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
Freeze for at least six hours, or up to 2 weeks. Scoop, sprinkle with sea salt and serve.
The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.