Directions: |
Directions:Stir milk, vanilla, condensed milk and salt in a medium bowl.
Beat heavy cream in a large bowl with an electric mixer until stiff peaks form with beater lifted. Gently fold in milk mixture. Pour into shallow 1 1/2 quart metal bowl or pan.
Cover and freeze at least 4 hours, stirring once after 2 hours or when edges start to harden. Serve, or spoon into an air-tight container and freeze up to 1 week.
For Strawberry Ice Cream:
Omit the 1/2 c milk and vanilla. Mash 4 cups ripe hulled and halved strawberries with 2 tbsp light corn syrup; stir into sweetened condensed milk. Proceed as directed. Makes 8 cups
Pineapple-Coconut Ice Cream:
Omit the 1/2 c milk and vanilla. Stir in 8oz can juice packed crushed pineapple into the condensed milk. Proceed as directed. After folding the milk mixture into the whipped cream, fold in 1 1/2 c toasted coconut. Freeze as directed. Make 6 cups
Coffee-Almond Ice Cream:
Stir 2 tbsp instant coffee granules into the 1/2 c milk-vanilla mixture until dissolved. Proceed as directed. After folding the milk mixture into the whipped cream, fold in 1 c toasted sliced almonds. (Almonds may sink to the bottom but will be redistributed when stirred after 2 hours. Makes 6 1/2 cups
Crushed Cookie Ice Cream:
Prepare vanilla ice cream as directed. Just before freezing, fold in 2 c coarsely crushed chocolate sandwich cookies. Make 7 cups.
Chocolate Mini-Chip Ice Cream:
Prepare vanilla ice cream as directed. Just before freezing, fold in 1 c semisweet chocolate mini-chips. (chips will sink to the bottom but will be redistributed when stirred after 2 hours. Makes 6 1/2 cups. |
This recipe for Homemade Ice Cream without the machine is from