There's no faster route to homemade ice cream than a no-cook base like this one. The absence of egg yolks lets the milk and cream shine and makes for a light, fluffy ice cream. Vanilla extract is eschewed for another infusion: cocktail bitters. Both involve potent aromatics steeped in alcohol and can lend background flavor to a simple base. Here, saffron and orange bitters join forces for an ambrosial, can't-put-your-finger-on-it deliciousness.
This fresh, creamy ice cream is ready in just 30 minutes, and you can use it with any flavor you want
- 2 cups cold heavy cream
- 1 cup cold whole milk
- 3⁄4 cup sugar
- 1 tsp. Angostura orange bitters
- 1 tsp. Bar Keep saffron bitters
- 1⁄2 tsp. tsp. kosher salt
In a large bowl, add the heavy cream, milk, sugar, bitters, and salt. Whisk until the sugar dissolves completely.
In the bowl of an ice cream maker, churn the mixture according to the manufacturer's directions until it's firm and billowy, and a spoon dragged across the top leaves a lasting impression, about 30 minutes. Transfer to an airtight container and freeze until hardened, at least 4–5 hours.