Homemade Ice Cream
Last weekend – okay a couple weekends ago – we had a potluck dinner with our bible study group. Mike and I were in charge of bringing a dessert and the meal was Mexican themed. Don’t get too excited, I didn’t make Mexican ice cream (if that’s a thing) but I did consider making fried ice cream. It’s one of Mike’s favorites.
Anyways – I made good ol’ fashioned homemade ice cream. It was delicious.
Homemade Ice Cream Ingredients
1 can Eaglebrand sweetened condensed milk
1 quart fat free Half and Half
1 Tbsp Vanilla
Pinch of Salt
Quantity made: 2 quarts
So I decided to take two options to the potluck. We had a vanilla and a cookies & cream. They were both fantastic.
You start with your eggs and condensed milk. Beat them together until they are extra creamy (5-10 minutes)
Add the Half and Half, vanilla, and salt.
Now you make the switch from your mixing bowl to your ice cream maker. So you can either change your attachment or use the seperate maker.
Mix for 30 minutes until it’s the consistency you desire. Pour into an air tight container and freeze for a couple hours before you enjoy.
If you decide to add mix-ins (oreos, heath bar, butterfinger, cookie dough) don’t add it until the last five minutes of mixing.
We used two different ice cream makers. We got this KitchenAid mixer when we got married and then borrowed this Cuisinart one from my parents so I could make the two batches at about the same time. They both performed very well – there was no difference in the texture of the final product or the time it took to make it. I would recommend both of them to people who are in the market for an ice cream maker.
My only complaint about the Cuisinart is that it is kind of loud – but a little loud is a sacrifice I will make to get delicious ice cream.
I also made brownies to go with our dessert. I am now salivating and want chocolate so there’s that.