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
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.
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.
Stir in 1 tbsp. vanilla extract and the seeds of 1 vanilla bean pod.
Substitute the sweetened condensed milk with dulce de leche.
Add a cup of frozen blueberries.
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.