I love ice cream.
All kinds of ice cream.
But I especially love ice cream we make at home … mostly because then I know what’s in it. And, more specifically, what’s NOT in it.
Like dextrose (which is often made from corn starch), high fructose corn syrup (do I have to explain what’s wrong with HFCS?), or guar gum (which isn’t necessarily bad for you, I just think if we can use fewer ingredients, just maybe we should). (Side note re: corn starch and corn syrup … because nearly 90 percent of the corn used in commercial products in the U.S. is GMO corn, it’s nearly impossible to ensure that these products are “organic” and grown without pesticides … just something to think about.)
Plus, I’ve got helpers that also like to make ice cream.
So there was this day not so long ago in our house when we really wanted ice cream.
But we had no coconut milk (which is what we usually use in our homemade ice cream).
No maple syrup (which is what we usually use as our sweetener for most things delicious).
And it was too late to go to the store.
We did have a half cup of whipping cream.
And a can of sweetened condensed milk.
And an ice cream maker staring me down.
So I took a gamble.
Which turned out to be one of the tastiest gambles I’ve ever made.
And even though we now have coconut milk.
And maple syrup.
I have been known to throw caution to the wind and make this luscious, delicious, decadent, almost too sweet, but totally not too sweet, rich vanilla ice cream.
And then not share it with the kiddos.
(If I knew how to make an emoticon with a sheepish grin … that’s what would be right here.)
P.S. – here’s the easy how-to:
- 1/2 cup whipping cream
- 1 1/2 cups milk
- 1 can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Combine all the ingredients in a medium mixing bowl.
If you’re using a Cuisinart ICE-21 (like the one we have), put the frozen bowl in place (we keep ours in the freezer for exactly these moments when the urge for ice cream demands it be made immediately), turn on the machine, and pour the contents of your mixing bowl into the Ice Cream Maker and let it rip … for about 15-20 minutes.
Remove the ice cream from the ICMaker, place in a freezer safe container and let the ice cream “set up” in the freezer for at least an hour (or until the kids go to bed).
P.P.S. – Don’t weigh yourself in the morning.
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