This is a guilty pleasure, for sure! But it’s incredibly easy, and as delicious as any ice cream you find in a shop. And other than whipping cream, all the ingredients are right there in your pantry or freezer.
Makes about 2 pints. Easily cut in half. You need one 5” x 9” bread pan, or two smaller ones, kept in the freezer.
Ingredients and directions:
14-oz can of sweetened condensed milk. Not only is this our sweetener, but it also helps the rest of our ingredients become ice cream! Make sure you use sweetened condensed milk and not evaporated milk.
2 teaspoons vanilla extract
A pinch of salt. This brings out the flavor and balances the sweetness of the ice cream.
2 cups (one pint) heavy cream or whipping cream (they are really the same thing), very cold.
1 Tbsp of spirits of your choice. I’ve used rum, tequila, and Bailey’s (my favorite). This is optional, but will make your ice cream closer to the texture of soft-serve,
In a large bowl, whisk together the condensed milk, vanilla, and salt. Add any add-ins at this point.
Pour the cream into a chilled metal bowl and beat to stiff peaks.
Fold the whipped cream into the condensed milk mixture until combined.
Scrape the ice cream into the bread pan(s) with a rubber or silicone spatula; press plastic wrap over the surface, and freeze for at least 4 hours. Lick the spatula for a foretaste of heaven!
You can mix into the condensed milk mixture:
1/2 cup unsweetened cocoa powder
Frozen, partially defrosted strawberries or raspberries
Lemon curd
Crushed Oreo or other cookies, or a candy bar
2 Tbsp instant coffee or espresso granules (this goes well with chocolate, too)
Be creative!
