Many no-churn ice cream recipes call for shelf-stable dairy, such as evaporated milk or sweetened condensed milk. While this method yields creamy ice cream, it often lacks the custardy texture of traditional French-style ice cream. For no-churn ice cream that's lusciously creamy but still firm enough to scoop, pastry chef Stella Parks cooks eggs and sugar over a double boiler to 160°F (71°C), whips the mixture until pale, thick, and fluffy, then folds in whipped cream to give it the rich, scoopable texture of ice cream. Humans have been inventing ways to make ice cream for thousands of years, ever since the first person poured something tasty and sweet on snow. And while today we rely primarily on ice-cream makers to freeze and churn the timeless treat, there's still a desire—and need—for no-churn recipes . After all, ice cream makers are costly, large, and/or require a lengthy freezing step for models that work via a freezer bowl (which some of us sometimes forget to put in the freezer soon enough).…