No-Churn Cinnamon-Ginger Ice Cream

Ingredients

• 1/3 cup plus 1 tablespoon full-fat sweetened condensed milk
• 1 tablespoon cinnamon, (preferably Royal Cinnamon, plus more as needed)
• 1/8 teaspoon fine sea salt
• 1 1/2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 1/3 cup finely chopped candied ginger (see Note)

Instructions

1. 1

   In a small saucepan, stir together the condensed milk, cinnamon, and salt. Taste to make sure there is moderate flavor of cinnamon; if not, add cinnamon by the 1/8 to 1/4 teaspoon. The finished ice cream will taste stronger of cinnamon so don’t go for big flavor now.

2. 2

   Set the pan over medium-low heat, stirring with a silicon spatula to warm the condensed milk and meld flavors; the milk should not bubble or boil so this warming should take about 1 minute. Remove from the heat and scrape the mixture into a medium bowl. (Or, in a medium microwavable bowl, combine the condensed milk, cinnamon, and salt. Microwave in 15 to 30-second blasts, stirring in between blasts.) Partly cover and set the base aside to cool to room temperature.

3. 3

   Pour the whipping cream into the base and stir to combine well. Using an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at medium speed for 2 to 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting.

4. 4

   If you like, use a spatula to gently stir in the ginger (or chocolate). Transfer to a 3- to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

5. 5

   Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.