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Recipe: No - Cook Homemade Ice Cream
Similar Categories: Cook, Homemade, Ice, Cream
1 (14-ounce) can sweetened condensed milk
1 (14-ounce) can evaporated milk
2 tablespoons sugar
2 teaspoons vanilla extract
2 cups whole milk
WHISK all ingredients in a 2-quart pitcher or large bowl until blended.
Cover and chill 30 minutes.
POUR milk mixture into freezer con tainer of a I-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 con tainer; freeze until firm, about 1
to 1 1/2 hours. MAKES 1 quart.
NOTE: For testing purposes only, we used a Rival 4-quart Durable Plastic
Bucket Ice Cream Maker and a Cuisi nart Automatic Frozen Yogurt-Ice Cream &
Sorbet Maker.
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 con tainer 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
11/4 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 chocolate mixture 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 11/2 quarts
.
NO-COOK FIG-MINT ICE CREAM:
Prepare No-Cook Vanilla Ice Cream as directed. Remove container with
prepared ice cream from ice-cream maker, and place in freezer. Freeze 15
minutes. Stir together 2 cups chopped peeled fresh figs, 1/4 cup fresh lemon
juice, 2 tablespoons sugar, and 2 teaspoons chopped fresh mint. Stir mix
ture into prepared ice-cream mixture. Place in an airtight container; freeze
until firm. MAKES 11/2 quarts.
NOTE: We used Black Mission Figs; any fresh figs in season should work in
this recipe, including green figs.
NO-COOK PEACH ICE CREAM: Omit sugar and vanilla, and reduce whole milk to
11/4 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 11/2 cups. Process 1 (16-ounce) con
tainer fresh strawberries or 1 (16-ounce) package thawed frozen
strawberries, 2 tablespoons lemon juice, and 1/4 tea spoon salt in a
blender or food processor until smooth. Stir into milk mixture. Proceed as
directed. MAKES 11/2 quarts.
NO-COOK COCONUT ICE CREAM: Omit sugar and vanilla, and reduce whole milk to
1/2 cup. Whisk 1 (l3.5-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.
TROPICAL SUNDAE: Top coconut ice cream with banana slices, mango slices, and
pineapple chunks.
1 (14-ounce) can evaporated milk
2 tablespoons sugar
2 teaspoons vanilla extract
2 cups whole milk
WHISK all ingredients in a 2-quart pitcher or large bowl until blended.
Cover and chill 30 minutes.
POUR milk mixture into freezer con tainer of a I-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 con tainer; freeze until firm, about 1
to 1 1/2 hours. MAKES 1 quart.
NOTE: For testing purposes only, we used a Rival 4-quart Durable Plastic
Bucket Ice Cream Maker and a Cuisi nart Automatic Frozen Yogurt-Ice Cream &
Sorbet Maker.
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 con tainer 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
11/4 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 chocolate mixture 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 11/2 quarts
.
NO-COOK FIG-MINT ICE CREAM:
Prepare No-Cook Vanilla Ice Cream as directed. Remove container with
prepared ice cream from ice-cream maker, and place in freezer. Freeze 15
minutes. Stir together 2 cups chopped peeled fresh figs, 1/4 cup fresh lemon
juice, 2 tablespoons sugar, and 2 teaspoons chopped fresh mint. Stir mix
ture into prepared ice-cream mixture. Place in an airtight container; freeze
until firm. MAKES 11/2 quarts.
NOTE: We used Black Mission Figs; any fresh figs in season should work in
this recipe, including green figs.
NO-COOK PEACH ICE CREAM: Omit sugar and vanilla, and reduce whole milk to
11/4 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 11/2 cups. Process 1 (16-ounce) con
tainer fresh strawberries or 1 (16-ounce) package thawed frozen
strawberries, 2 tablespoons lemon juice, and 1/4 tea spoon salt in a
blender or food processor until smooth. Stir into milk mixture. Proceed as
directed. MAKES 11/2 quarts.
NO-COOK COCONUT ICE CREAM: Omit sugar and vanilla, and reduce whole milk to
1/2 cup. Whisk 1 (l3.5-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.
TROPICAL SUNDAE: Top coconut ice cream with banana slices, mango slices, and
pineapple chunks.
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