Here’s the scoop on creamy, dreamy homemade ice cream – AgriNews
It’s fun to be a little decadent once in a while, isn’t it? So what does cold, velvety vanilla ice cream sound like?
How about a delicious chocolate ice cream? Maybe a sweet peach ice cream with a raspberry swirl or a creamy espresso with melt-in-your-mouth chocolate chunks?
It sounds good ?
Well you’re in luck, because this ice cream is easily made at home, with very few ingredients, and without an ice cream maker. And this basic recipe has six delicious variations.
If you’re limiting your sugar and fat intake, you might want to look the other way. This treat is not meant to be eaten every day, but it can make any day a special occasion.
When you combine sweetened condensed milk with whipped cream, something magical happens.
We’re starting with a vanilla ice cream base, which you’ll incorporate additional ingredients into as desired to create the variations below.
Measurements are flexible. Use this as a starting point, adjusting the recipe until it speaks or sings to your taste buds.
You don’t have to wait for a special occasion to make it because the best time for ice cream is always.
easy ice cream
2 cups heavy whipped cream
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
1/4 teaspoon of table salt
In a mixer, whip the cream until a soft peak forms, then scrape down the sides of the mixer bowl and continue to mix until stiff peaks form.
Using a spatula, gradually incorporate the sweetened condensed milk, adding the vanilla and salt and mix gently.
Give it another swirl in the blender (it will be rather stiff at this point), scraping down the sides as needed.
Pour the mixture into a loaf pan (8 1/2 by 4 1/2) or a cake pan (8 by 8 inches) and freeze for 6 hours or overnight. Store, freeze, covered, for up to one week. So !
If you don’t have a mixer, you can use a stand mixer or hand mixer. I find that using a mixer whips less air into the mixture resulting in creamier ice cream.
Using it as a beautiful blank canvas, the variations are only limited by your imagination.
Some ingredients are best added when mixing the mixture of cream and sweetened condensed milk. You will add more when the ice cream is partially frozen, after 2 to 3 hours in the freezer, for an even distribution.
Milk chocolate — Decrease the vanilla to 1 teaspoon and add 6 ounces of melted milk chocolate chips to the room temperature cream mixture.
Espresso — When mixing the base, add 2-3 tablespoons of espresso powder, depending on how strong you want your coffee to be. When partially frozen, stir in 1/2 cup mini chocolate chips.
S’mores — For semi-frozen ice cream, combine 1/2 cup milk chocolate chips, 1/2 cup mini marshmallows, 1/2 cup graham cracker pieces.
Lime tart — Omit the vanilla and add 1/2 cup frozen lemonade concentrate with the condensed milk. When semi-frozen, stir in 1/2 cup broken graham cracker pieces.
peanut butter cup — Add 1/2 cup creamy peanut butter to cream mixture and add 1/2 cup coarsely chopped peanut butter candy before freezing.
Peach Melba — Using a can (15.25 ounces) of peaches, drain and reserve the juice for another purpose. Puree about 1 cup of peaches to mix with the cream mixture. Chop remaining peaches to add when semi-frozen. When adding the chopped peaches, top the ice cream with 1/2 cup raspberry jam or fresh raspberries, and use a knife to swirl the jam into the ice cream.