This is the easiest, fastest and best-tasting ice cream we’ve made all summer.  There are two optional mix-ins; choose none or one but not both.  Knowing how to pull off a great no-churn ice cream comes in handy whenever you need a frozen dessert in a hurry, or on those occasions when you want to serve a crowd. Compared with recipes for traditional ice cream, no-churn recipes are neither limited to the capacity of an ice cream machine nor do they require lengthy cooling for the pre-churned custard base.

Ingredients – Ice Cream:

• 4 large eggs
• 3 1/2 oz granulated sugar (about 1/2 c)
• 1 1/2 oz light brown sugar (shy 1/4 c, loosely packed)
• 1/2 oz bourbon (about 1 Tab) (The bourbon can be omitted, if alcohol is an issue.)
• 1/2 oz vanilla extract (about 1 tablespoon)
• 1/2 tsp kosher salt (or slightly less)
• Pinch ground cinnamon
• 6 oz heavy cream (about 3/4 c)

Ingredients – Buttered Pecans (optional):

• 1 oz unsalted butter, sliced into thin pats (about 2 tablespoons)
• 4 oz raw pecan pieces (about 3/4 cup)
• 1/8 tsp kosher salt

Ingredients -Crispy Cinnamon Clusters (optional):

• 2 oz finely chopped dark, milk or good-quality white chocolate (about 1/3 c)
• 1/2 oz refined coconut oil (1 heaping Tab) (olive, sunflower,avocado, almond oils can be a substitute but will alter flavor)
• 1 1/4 oz Kix (about 1 1/3 cups), Crispix (1 heaping c), Rice Krispies (about 1 c) or other crunchy, low-sugar cereal
• 1/2 tsp ground cinnamon

Directions – Ice Cream:

1. Combine the eggs, granulated and brown sugars, the bourbon, vanilla extract, salt and cinnamon in a large glass or ceramic bowl.
2. Stir with a flexible spatula until well combined.
3. Place the bowl over a large pan of gently bubbling water.
4. Stir and scrape continuously until the mixture registers 160° on an instant-read thermometer. This should take no more than 10 minutes, so adjust the heat as needed to keep things moving along.
5. Transfer the bowl to a cool work surface.
6. Use a handheld electric mixer to beat the warmed egg-sugar mixture until pale and thick enough to hold soft peaks, about 15 minutes. When properly mixed, the mixture will be thick enough to mound up on itself in the bowl when dropped from a spoon.  (A stand mixer will cut the time in half.)
7. Whip the cream to stiff peaks in a separate large bowl;
8. Add about one-third of the foamed egg mixture, whisking by hand to incorporate.
9. Add the remaining egg mixture, and fold until well combined.
10. Scrape into a 2-quart glass or ceramic baking dish, cover with plastic wrap.
11. Place in the freezer. If you plan to use any mix-ins, let the ice cream freeze for about 1 hour, until thick and firm, before folding them in.
12. With or without mix-ins, continue freezing until the ice cream reaches 0° before scooping.
13. Serve as you would traditional ice cream, in ice cream cones or chilled bowls.

Directions – Buttered Pecans:

1. Melt the butter in a large skillet over low heat.
2. Then increase heat to medium.
3. Stir constantly with a heat-resistant spatula, until the butter is golden brown, about 1 minute.
4. Remove from the heat, add the pecans.
5. Sprinkle with salt.
6. Stir until well coated.
7. Let the pecans stand for 15 minutes; this will allow them to fully absorb the butter.
8. Meanwhile, position a rack in the lower third of the oven and preheat to 350°.
9. Line a plate with parchment paper.
10. Transfer the skillet to the oven (lower rack).
11. Toast the pecans until fragrant and golden brown, 10 to 12 minutes depending on your personal preference.
12. Scrape onto the plate.
13. Freeze until cold and dry to the touch, about 15 minutes.
14. Transfer to a quart-size, freezer zip-top bag and freeze until ready to use (up to several weeks).

Directions for Crispy Cinnamon Clusters (optional):

1.  Line a plate with parchment paper.
2. Melt the chocolate and coconut oil in a medium, microwave-safe bowl, on HIGH for 30 seconds.
3. Stir well.
4. Add the cereal and cinnamon, folding the mixture with a spatula so the cereal is completely coated.
5. Scrape onto the plate.
6. Freeze until cold and dry to the touch, about 15 minutes.
7. Transfer to a quart-size, freezer zip-top bag and freeze until ready to use (up to several weeks).

Serves:   6

Source:  Stella Parks, SeriousEats.com.