Creamy and light (in texture, not calories) homemade ice cream...
WITHOUT an ice cream maker?
A certain generous milk-man blessed me with an obscene amount
of heavy whipping cream recently.
My goal has been to find and make perfect homemade ice cream.
I've tried cooked custards. I've tried little packages of powder.
I've tried it all.
This one seemed too good to be true. It's not.
This recipe takes the burden off of the ice cream maker to whip enough air
into the ice cream to make it creamy and instead
uses the Kitchen Aid to do the job.
I've put my ice cream maker out to pasture. I suspect mine won't be lonely for long.
Magic Vanilla Ice Cream:
**makes 2 quarts
1 cup sweetened condensed milk
2 oz. white chocolate squares
2 T. quality vanilla
dash of salt
1/2 cup sour cream
2 1/2 cups heavy whipping cream
In a microwave safe bowl, melt the chocolate in the milk - for about 1 minute at 50% power. Stir. If chocolate isn't quite melted, heat for 20 second intervals, stirring after each time.
Cool. When milk/chocolate mixture is cooled add vanilla, salt and sour cream.
In a chilled bowl, beat the whipping cream to soft peaks - which takes about 2 minutes on medium high speed.
Mix 1/3 of the cream into the milk mixture. Once it is all combined, gently fold into the remaining cream, careful not to deflate.
Place mixture into an air tight container and freeze until firm about 6 hours or up to 2 weeks.