The Berks-Mont News (http://www.berksmontnews.com)

THROUGH MY KITCHEN WINDOW: No Machine Ice Cream


By Davina Weinhold, For 21st Century Media

Monday, July 1, 2013

Itís hot. Iím feeling lethargic. I need to make something for our family 4th of July celebration.
But thereís no way Iím turning on the stove. That rules out pasta salad, potato salad, cake, or baked beans. Iím tired of chips and salsa. Chopped veggies are already taken. Whatís left?
I need something festive, something impressive, and something (most importantly) super easy.
Ice cream is my answer. But not just any ice cream. This recipe is simple, no machine needed, creamy and delicious. My family loves turning it into mint chocolate chip and anything including peanut butter and chocolate.
No-Machine Vanilla Ice Cream
1 1/4 cups sweetened condensed milk
2 tsp vanilla extract
2 cups heavy whipping cream
Whisk together the sweetened condensed milk and vanilla.
Make whipped cream by beating the heavy whipping cream on med-high speed in your mixer until stiff peaks form.
Gently fold the whipped cream into the sweetened condensed milk and vanilla.
Pour into a freezer safe container, cover, and freeze for 4+ hours.
Variations:
Substitute mint extract for the vanilla and add chocolate chips to make mint chocolate chip ice cream.
Scrape the seeds from 1-3 vanilla beans and substitute for the vanilla extract.
Add whole blueberries, mashed banana, or other chopped fruit right before placing in the freezer. Be careful not to add too much liquid, or the ice cream may be runny.
Add chocolate chips and peanut butter.
Substitute cream of coconut (different than coconut milk) for the sweetened condensed milk and stir in shredded coconut.
Chop up your favorite candy bar and mix it in.