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No-Cook Vanilla Ice Cream w/Variations




Source of Recipe


Southern Living, AUGUST 2004


Recipe Introduction


This was the perfect amount for my little Krups electric ice cream maker. I put it in the freezer while we ate dinner and it was a perfect soft serve when I pulled it out. I didn't eat mine until a few hours later and it was a bit harder but still soft, too. I pulled it out of the freezer the next day and it is completely set up and scoopable like a nice premium store-bought ice cream. It's still creamy and not icy. My pint of whole milk was missing about 2 Tbs. and I had about 1/4 cup of whipping cream in the fridge, so I added that to make up for the missing whole milk. And I used full-fat sweetened condensed mik and full-fat evaporated milk. Also, I added a 1/2 of a vanilla bean (from my bottle of homemade vanilla) while it chilled for a couple of hours...not sure if that added much flavor or not. Anyway, I'll definitely be making this again and want to try some of the variations.



List of Ingredients




1 can sweetened condensed milk -- (14-ounce)
1 can evaporated milk -- (5-ounce)
2 tablespoons sugar
2 teaspoons vanilla
2 cups whole milk

Recipe



Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.

Yield: Makes 1 quart

No-Cook Chocolate Ice Cream: Omit sugar, vanilla, and whole milk. Add 2 cups whole chocolate milk and 2/3 cup chocolate syrup. Proceed as directed. Makes 1 quart.

No-Cook Chocolate-Almond Ice Cream: Prepare No-Cook Chocolate Ice Cream as directed. Remove container with ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Stir 3/4 cup toasted sliced almonds into prepared ice cream. Place in an airtight container; freeze until firm. Makes 1 1/4 quarts.

No-Cook Turtle Ice Cream: Prepare No-Cook Vanilla Ice Cream as directed. Stir 1/4 cup caramel sauce into prepared ice cream. Remove container with ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Microwave 1/2 cup semisweet chocolate morsels and 1 teaspoon shortening in a microwave-safe glass bowl at HIGH 1 minute. Stir until smooth. Place 3/4 cup toasted chopped pecans on a parchment paper-lined baking sheet. Drizzle pecans with melted chocolate. Freeze 5 minutes. Break into bite-size pieces. Stir chocolate-and-pecan pieces into ice cream. Place in an airtight container; freeze until firm. Makes 1 1/2 quarts.

No-Cook Peach Ice Cream: Omit vanilla and sugar, and reduce whole milk to 1 1/4 cups. Process 4 peeled, sliced medium-size fresh ripe peaches or 1 (15.25-ounce) can peaches in light syrup, drained, with 2 tablespoons sugar; 1/4 cup fresh lemon juice; and 1/4 teaspoon salt in a blender or food processor until smooth. Stir into milk mixture with 3/4 cup peach nectar. Proceed as directed. Makes 1 1/2 quarts.

No-Cook Strawberry Ice Cream: Omit vanilla, and reduce whole milk to 1 1/2 cups. Process 1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a blender or food processor until smooth. Stir into milk mixture. Proceed as directed. Makes 1 1/2 quarts.

No-Cook Coconut Ice Cream: Omit vanilla and sugar, and reduce whole milk to 1/2 cup. Whisk 1 (13.5-ounce) can coconut milk, 2 tablespoons fresh lemon juice, and 1/4 teaspoon salt into milk mixture. Proceed as directed. Serve ice cream with toasted coconut, shaved chocolate, or chopped macadamia nuts. Makes 1 quart.

Note: To make a tropical sundae, top coconut ice cream with sliced bananas, mango slices, and pineapple chunks.

Lera Townley, Roanoke, Alabama
Southern Living, AUGUST 2004

NOTES : Lera Townley of Roanoke, Alabama, shared this recipe through her daughter Wanda Stephens, our Office Manager at Southern Living. Mr. Townley wouldn't eat ice cream with eggs in it, and the result is this recipe.