No ice cream maker? No worries! Everyday Food editor Sarah Carey shows you how to make vanilla ice cream that’s smooth and creamy — without any special equipment.

• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 2 tablespoons bourbon (optional)
• 2 cups cold heavy cream

In a medium bowl, stir together condensed milk, vanilla, and bourbon. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

Cook’s Note
Freeze ice cream, covered, up to 1 week.