This is a quick ice cream recipe for those of us who don’t have an ice cream machine. I will admit up front I prefer to make French ice cream, but that takes awhile to make and you have to be precise with what you’re doing. This is a more foolproof version that can be ready for dinner if you start early. This is a good version of ice cream to use if you are making molded desserts and it pours easily into molds and stiffens nicely once frozen.
Ingredients
- 16 oz Heavy whipping cream (2 cups)
- 14 oz Sweet condensed milk (1 can)
- 1 tsp Vanilla extract – or more to taste
Process
- Put cream in mixer and whip on high for ~5 mins, until cream is stiff. For best results, make sure your cream and mixing bowl and cold and that no water is in the bowl.
- While cream is whipping, mix the extract with the condensed milk.
- Slowly fold the condensed milk into the whipped cream getting an even distribution.
- Put mixture into the desired container and freeze for at least 6 hours.
Note: This is a good recipe to pour into molds if you want to create elegant plated desserts. For example, you can pour this into half round molds and when plating, put a frozen round of ice cream on a dessert plate. Put some sliced apples into the sides and drizzle caramel over the dessert and plate. If you really want to go fancy, place a cookie under the ice cream that is slightly larger than the base of the molded ice cream.
You can make many variations on this as well, such as garnishing with pecans and drizzling chocolate sauce on top or using strawberries and a strawberry sauce. You get the idea.
