A Hacker’s Guide to Homemade Ice Cream

icecream

We are deep into summer and I regret to say that I’ve been neglecting my oven (as well as this blog) during these heated months.

What’s a girl to do?

Alas, lo and behold there is a no churn/no machine/no ice + salt method for making homemade ice cream that can be found on various sites on the Internet Super Highway. It only has two ingredients in its base recipe; the rest is your imagination and pantry capacity.

So chill out and check it out!

Base Ice Cream Recipe

Ingredients

500 mL heavy cream
1 can (14 oz.) sweetened condensed milk

  • Whip heavy cream to soft peaks.
  • Stir in sweetened condensed milk and continue to whip cream to stiff peaks.

Chocolate
Mix in ½ cup chocolate syrup (chocolate sundae topping works). I also happen to have a package of Soma’s hot chocolate mix which is filled with shaved dark chocolate so I stirred in about ½ cup or more of that.

Vanilla
Stir in 1 tbsp. vanilla extract and the seeds of 1 vanilla bean pod.

Caramel
Substitute the sweetened condensed milk with dulce de leche.

Blueberry
Add a cup of frozen blueberries.

Pistachio
Add a package of Pistachio Jello mix (Warning: the finished texture will be different from the others. Like, should I be concerned that this recipe melted at a completely different rate than the others?) Coarsely chop pistachio nuts and stir into cream mixture. Feel free to add some green food colouring to the mixture.

  • Put mixture in a freezer-safe container and chill for about 6 hours.

icecream_blueberry

Pistachio Ice Cream

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