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Thursday, June 11, 2015

Easy Peasy Homemade ICE CREAM

 No machines ...and NO CHURNING...Just mix and freeze...then ENJOY!






  • This is the easiest and the most delicious ice cream I've ever made. I've made it many times and it is always a hit. People can't believe there was no churning involved. I will use this recipe for the rest of my life! 
  • Only 3 ingredients, and no added unknown chemicals!
  • Please note that this melts a bit faster than commercial varieties, and refreezing it compromises the texture, so do not leave it sit out for long.
  • INGREDIENTS:
  • 1 can (14 ounces) sweetened condensed milk(can use fat free if desired)
  • 2 teaspoons pure vanilla extract(use the highest quality)
  • 2 cups cold heavy  cream
  • DIRECTIONS:
  1. In a medium bowl, stir together condensed milk,and vanilla. 
  2. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. 
  3. With a rubber spatula, gently fold whipped cream into condensed milk mixture. 
  4. Pour into a 4 1/2-by-8 1/2-inch loaf pan(the kind you would bake a 1 pound loaf of bread in). 
  5. Freeze until firm, 6 hours.Keeps covered up to 3 weeks in freezer .
Chocolate Ice Cream:
Add unsweetened cocoa (1/4 cup) to the whipping cream and another 1/4 cup to the condensed milk mixture.

 Rhubarb Ice cream:Add chunks of fruit before freezing


Add food coloring and extracts for a unique combination


  
And Sprinkles...


Simple vanilla bean Served in fresh flowers for a dinner party would be SWEET!

Get crazy creative the sky is the limit to what you can add !














Note:
If you are out of sweetened condensed milk , here is a recipe to make your own...

Ingredients 

1 1/2 c. whole milk 
1/2 or 2/3 c. unrefined sugar (organic cane sugar, even sucanat depending on your final goal for the condensed milk) 
3 Tbs. butter 
1 tsp. vanilla 

Instructions 

Mix sugar and milk together in a heavy-bottomed saucepan. Stirring often, bring to a low simmer over medium-low heat. As soon as steam starts lifting off the milk, lower the heat even further, and when the sugar is entirely dissolved, put the heat as low as it can go. A simmer burner is great for this. 
The goal is to reduce the quantity in the pot (which is now about 1 3/4 cups) by approximately half. It takes about 2 hours at very low heat to reduce to one cup of liquid. You could speed it up a bit if you watch carefully and stir often. I preferred the freedom to wander the house doing other tasks, and thus allowed my process to take quite some time. 
Once reduced to your satisfaction, whisk in the butter and vanilla. The recipe is equivalent to just less than one whole can of brand name sweetened condensed milk. (One can = 14 ounces, which is 2 ounces shy of 2 cups. by weight, oops! The can is equal to 1 1/4 cups liquid. Substitute tables for homemade condensed milk vary from 1 1/4 cups all the way to 2 cups. Use your judgment!