May 26, 2018
Image: Home made ice cream - clipartpanda.com
May is almost over and in the Northern Hemisphere warm weather has arrived and our thoughts turn to something cool and refreshing. This simple recipe from the Food Network’s The Kitchen fills the bill and is super easy!
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of the fun suggested stir-ins.
Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled
Ingredients
Ice Cream:
One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, ice cold
Mix-In Options:
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed
Cherries Jubilee: ½ cup canned cherries in syrup
Directions
For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
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