No-Cook Vanilla Ice Cream

Ingredients

• 2 tablespoons light-colored corn syrup 
• 0.5 cup crème fraîche 
• 7.5 ounce marshmallow crème 
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 2 teaspoons vanilla bean paste 
• 4 cups milk whole divided

Equipment

• food processor
• bowl
• sieve
• blender

Directions

1. Combine first 4 ingredients; beat with a mixer until smooth. Beat in crme frache and 1 cup milk. Stir in 3 cups milk and corn syrup.
2. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
3. Blackberry Swirl Ice Cream: Prepare No-Cook Vanilla Ice Cream.
4. Combine 1 cup blackberries and 1 tablespoon fresh lemon juice in a food processor; process until smooth. Strain the berry mixture through a fine sieve over a bowl; discard solids. Scrape ice cream into a freezer-safe container.
5. Drizzle berry mixture over top of ice cream; swirl gently. Cover and freeze 1 hour. SERVES 8 (serving size: about 3/4 cup) CALORIES 255; FAT 2g (sat 5g); SODIUM 150mg
6. Chocolate-Almond Ice Cream with Coconut: Prepare No-Cook Vanilla Ice Cream, increasing sugar to 1 cup and adding 1/2 cup unsweetened dark cocoa to sugar. Stir 1/3 cup chopped salted roasted almonds into ice cream; scrape ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm. Scoop about 3/4 cup ice cream into each of 9 bowls; sprinkle 1/3 cup toasted unsweetened shaved coconut evenly over ice cream. SERVES 9 CALORIES 289; FAT 1g (sat 5g); SODIUM 150mg