Tina’s easy-peasy homemade churned ice cream is perfect for a summer gathering—but it’s so delicious, you’ll want to enjoy it all year long
You don’t need special equipment to make this ultra-creamy ice cream. Eat it plain or add some suggested stir-ins. This easy recipe takes 15 minutes to prep.
Yield is 6 cups total
Ingredients:
Ice Cream:
-One 14-ounce can sweetened condensed milk
-2 teaspoons pure vanilla extract or vanilla bean paste
-Pinch fine salt
-2 cups heavy cream, cold
Directions:
Special Equipment: 9x5x3-inch metal loaf pan, chilled
1. For the ice cream: Whisk together the condensed milk, vanilla, and salt in a large bowl; set aside.
2. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9x5x3-inch metal loaf pan, Swirl in store bought Caramel Sauce and Heath Bar toffee bit(about 2 TB). and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
Variations – Strawberries, Blueberries, Pineapple, Chocolate Syrup or anything that you can imagine, make it your favorite.
Tina’s Fabulous Ice Cream Bombs
Mix Brownie Mix as instructed on the box. Spray a mini cupcake pan really good with Pam Spray. I use a small cookie scoop (about 2 TB). Bake at 325 degrees for 15 minutes. When they come out use a small spoon and make an indention for the ice cream to go in. Let cool completely then remove from pan. Use a dinner knife to help remove them. Now use the small cookie scoop and put the ice cream in the indention. Place them on a cookie sheet and freeze for an hour or longer. Then take out and cover the hard shell chocolate, then place back in the freezer. Once the chocolate has set, in place in a freezer bag for storage.
