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Easy Ice Cream




Source of Recipe


Unknown


Recipe Introduction


In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90 percent of the nation's population.
With this in mind, the following recipes for homemade ice cream and hot fudge sauce make it easy to enjoy this refreshing treat.
Homemade ice cream is simple to make when you use sweetened condensed milk. It blends easily with other ingredients and lends rich, thick consistency so eggs are not needed. The low freezing point of sweetened condensed milk helps minimize the formation of ice crystals so the ice cream turns out smooth every time.
The following recipes can be prepared either with or without an ice-cream maker. But whichever method you choose, cooling down on a summer afternoon with homemade ice cream is a scrumptious way to honor one of America’s favorite treats.

FRESH FRUIT ICE CREAM
1 1/2 pints (3 cups) half-and-half or light cream
1 (14 ounce) can sweetened condensed milk
1 cup mashed or pureed fresh fruit, such as strawberries, raspberries or peaches
1 tbsp. vanilla
Several drops food color, optional
In a 2-quart ice-cream maker, combine all ingredients; mix well. Freeze according to manufacturer’s instructions.

VARIATIONS
Vanilla Ice Cream: Omit fruit and food color. Increase half-and-half or light cream to 4 cups. Proceed as directed.
Non-Ice-Cream Maker Method: Omit half-and-half. In a large bowl, combine sweetened condensed milk and vanilla; stir in 1 cup mashed fruit and food color, if desired. Fold in 1 pint (2 cups) whipping cream, whipped to soft peaks (do not use non dairy whipped topping). Pour into a 9-inch x 5-inch loaf pan or a 2-quart freezer container. Cover; freeze six hours or until firm. Remove from freezer 10 minutes before serving. Makes 6 to 8 servings.

FUDGE SWIRL ICE CREAM
1 pint (2 cups) whipping cream
1 (14-ounce) can sweetened condensed milk, divided
1/2 tsp. vanilla
1 cup (6 ounces) semi sweet chocolate chips
In a large bowl, combine whipping cream,
1/2 cup sweetened condensed milk and vanilla. Cover; chill 30 minutes. With electric mixer, beat until soft peaks form. Spoon into an 8-inch square baking pan. Cover; freeze 1 1/2 hours or until partially frozen. In a small, heavy saucepan, over medium heat, melt chips with remaining sweetened condensed milk, stirring constantly, until smooth. Cool 15 minutes; swirl into partially frozen mixture. Cover; freeze four hours or until firm. Remove from freezer 10 minutes before serving. Makes 6 to 8 servings.

HOT FUDGE SAUCE
1 cup (6 ounces) semi sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
2 tbsp. butter
2 tbsp. water
1 tsp. vanilla
In a medium, heavy saucepan, over medium heat, melt chips with sweetened condensed milk, butter and water, stirring constantly, until smooth. Stir in vanilla. Serve warm over ice cream or as fruit dipping sauce. Store leftovers covered in refrigerator; reheat to serve. Makes about 2 cups