Ingredients:

  • 6 cups Whole Milk
  • 2 cups Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk
  • 12 oz White Chocolate Chips
  • 1 tbsp Pure Vanilla Bean Paste
  • 1/2 tsp Fine Sea Salt

Instructions:

  1. Pour 6 cups Whole Milk and 2 cups Heavy Whipping Cream into the slow cooker. Note: Using cold dairy helps the fats incorporate more slowly.
  2. Whisk in 14 oz Sweetened Condensed Milk until the liquid is a uniform, pale ivory.
  3. Stir in 12 oz White Chocolate Chips and 1/2 tsp Fine Sea Salt.
  4. Add 1 tbsp Pure Vanilla Bean Paste. Watch for the tiny black specks to disperse throughout the white liquid.
  5. Cover and set the slow cooker to LOW. Note: Never use the High setting for dairy; it will break the emulsion.
  6. After 30 minutes, whisk the mixture thoroughly. Listen for the sound of the chips clicking against the bottom — they should be softening now.
  7. At 1 hour, open the lid briefly. You should smell a warm, floral vanilla aroma that has replaced the raw milk scent.
  8. At 2 hours, give it a vigorous final whisk. The liquid should look glossy and feel heavy on the whisk.
  9. Ensure the mixture is hot but not boiling. It should be steaming with small bubbles at the edges.
  10. Sample a spoonful. If it's too thick, add a splash more milk; if it's too sweet, add a tiny pinch more salt.