Wednesday, May 25, 2016

Three Ingredient Ice Cream




I have no idea where the month of May has gone!

But here it is, the week of planning for what will be done on Memorial Day!

My cherubs have finished with their school and this is a big accomplishment, as this was their first year of attending a "virtual academy" through the school they attended in Dallas.

I've spent the last eleven years "preparing" for my cherubs to be home for the summer.

I always took their last week of school and sorted through their closet.

Straightened out the drawers.

Grocery shopped for "at home" lunches.

And did any last minute planning before school would be let out for the summer.

But since these cherubs have been doing their education from the comforts of our office, my routine was a wee bit off this year!

It has actually been a great year for all of us and I've loved the opportunity for them to educate at home. 

Now that summer break is officially here, we've been enjoying a more relaxed routine.

And with summer comes (more) opportunity for ice cream!

We seriously adore ice cream.

If I were in charge of the food pyramid, I'd add this as a food group.

This recipe has only three ingredients, which makes it super easy.

But the third ingredient is open for change!

True!

I'm adding in coffee, but you could add in ANYTHING!

Soda.

Half and Half.

Chocolate.

Vanilla.

Strawberry.

Caramel.

Mint.

Bananas.

 . . .and so goes the list!

Three Ingredient Ice Cream

2 cups heave whipping cream, cold
1 can sweetened condensed milk, cold
1 cup of desired mix in (see list of options above, or whatever you conjure up), cold

Option 1

If you do not have a freezer, like a Cuisinart, use this method.

Whip the cold cream with mixer until stiff peaks form.

Pour the cold sweetened condensed milk into large bowl and stir in your desired flavorings. 

Gently fold the whipped cream into the milk mixture until all combined. You want to keep that creamy light texture, so be gentle but thorough.

Pour into 2 quart freezer-safe container (usually plastic works best) and freeze for at least 6 hours.


Option 2

If you do have a small counter-top freezer, like a Cuisinart, use this method.

In a large measuring container, with a spout, pour the cold whipping cream and sweetened condensed milk.  Stir together until well mixed and thoroughly combined.  Stir in the desired mix in.

Pour the cold ingredients into the freezing bowl of the ice cream maker and, following the manufacturers directions, allow the ice cream to be made.

After the ice cream has set, transfer the ice cream to a freezer-safe container, and allow to firm up to your desired consistency in the freezer.





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