I copied a friend’s recipe to spread around for people who’re making ice cream for the 4th of July.
This is the easiest recipe I found. It uses no eggs. It requires no cooking. It’s super-easy! :) That’s what I like for my “Cooking for the Motivationally Challenged” posts. :) And, that’s what I like for myself, too! ;)
Vanilla Ice Cream Recipe for a 1.5 Quart Ice Cream Maker
Stir the following together and chill in the refrigerator for several hours, or overnight, before pouring into your ice cream maker. (The only variation I made is that my freezer wants only 4 cups of the recipe, and it expands to 6 cups while it freezes. I mixed the recipe below, then poured in 4 cups and saved the rest for the next batch.)
No-Cook Homemade Ice Cream
Southern Living , Aug 2004 by Dosier, Susan1 cup sweetened condensed milk
1 cup evaporated milk
2 tablespoons brown sugar
2 tablespoons vanilla
2 cups whole milk
That’s all. That’s it. It’s that easy.
Just be sure your freezer tub insert has been in the freezer long enough to freeze liquid on contact. And, chill your ingredients long enough to have it really cold before adding it to the freezer. And, after the ice cream is ready, put it into an airtight container and put it into your freezer (if you don’t eat it all in one sitting!). :)
Two Recipes of Homemade Vanilla Ice Cream
I made two batches today. Actually, I mixed up the recipe last night, and made the first run this morning. Then, I thought the freezer can was still cold enough, so I mixed more and poured it in. (I did not follow the instructions to chill the ingredients before freezing or to add them to the freezer can straight from the freezer.) The second time it didn’t work. So, at this point, the recipe ingredients are cooling in the refrigerator and the freezer can is in the freezer. Maybe I’ll freeze the second batch tomorrow.