Ever since the recipe for No Churn Ice Cream was published in my Cook's Country magazine last summer, I have been making this delicious dessert. They published a vanilla recipe, along with 11 other flavors. I have tried many of these, plus fashioned a few of my own, AND revised the recipe, which I thought was too sweet.
The original recipe is below, (I have put my revisions beside it.) This recipe makes enough for 8 moderate servings.
Vanilla No-Churn Ice Cream
2 c heavy cream
1 c sweetened condensed milk (this comes in 14 oz cans, which is about 1 c + 2 T. I use the entire thing)
1/4 c whole milk
1/4 c light corn syrup (I omit this)
2 T sugar (omit)
1 T vanilla extract
1/4 t table salt
Process cream in blender until soft peaks form - it usually takes just a few seconds. Scrape down sides of blender jar, and then continue blending until stiff peaks form. Pour in remaining ingredients and blend a few seconds until completely combined, scraping down the sides of the jar at least once.
Pour into an 8 1/2 x 4 1/2 inch loaf pan and press plastic wrap flush against the cream mixture and the sides. (I use a Rubbermaid bread container, as I don't want to scratch the non-stick surface of my bread pans with the ice cream scoop.) Freeze at least 6 hours, until firm. (This is important! I have found that after 4 hours, the outside edges of the container are scoop-able, but the center must freeze longer. If it does freeze longer than 6 hours, you will need to let it sit on the counter for 10-15 min before it is scoop-able.)
Peach Cobbler
Omit sugar (already done.) Substitute bourbon for vanilla (I stuck with the vanilla.) Add 1/2 c peach preserves and 1/4 t cinnamon with sweetened condensed milk. After transferring cream mixture to loaf pan, gently stir in 1/2 c coarsely chopped shortbread cookies before freezing.
Mint Cookie
Substitute 1/4 t peppermint extract for vanilla. Add 1/8 t green food color with condensed milk. After transferring cream mixture to loaf pan, gently stir in 1/2 c coarsely crushed oreo cookies before freezing. (I stirred in 1/2 c + of chocolate chunks to make Mint Chocolate Chip instead.)
Key Lime
Omit vanilla. Substitute buttermilk for whole milk. Add 1/2 c limeade concentrate with condensed milk. (I didn't have limeade, so I used lime juice - didn't work, ice cream was icy.) After transferring mixture to container, gently stir in 1/2 c coarsely chopped graham crackers.
(T-Dawg's Marvelous Milkshake Flavor
Add 1/2 c creamy peanut butter, 1/4 c cocoa powder, and 1/4 c of malted milk powder along with sweetened condensed milk.)
(T-Dawgs Vanilla Bean
Omit vanilla extract, and add the scrapings from one vanilla bean with condensed milk.)
(T-Dawg's Nutella
Add 1/2 c Nutella with condensed milk.)
This recipe is concocted similarly to the Butterbeer ice cream featured earlier. However, I did double the caramel recipe the second time I made this and we liked it even more.
I would like to try, but haven't yet, a couple of my favorite recipes adapted from the Ben & Jerry's Homemade Ice Cream and Dessert Book.
Coffee Heath Bar Crunch
Dissolve 2 T instant coffee crystals in milk. Gently stir in 2-3 coarsely chopped Heath bars after transferring cream to container.
Butter Pecan
Melt 1 stick of butter in a skillet over low heat. Add 1 c pecan halves and 1/2 t salt and sauté, stirring constantly until pecans start to brown. Drain butter into small bowl and transfer pecans into a second bowl and allow to cool.
Add butter with condensed milk. Stir in pecans after transferring cream to container.
No comments:
Post a Comment