Time to make ice cream -- the easy way -- minus a maker

July 29, 2013 

I don't own an ice cream maker, but I really, really like ice cream.

I keep saying I'm going to buy an ice cream maker, but another summer passes, here it is almost August, and I haven't done it yet.

So, all this seasonal procrastinating has me in search of ways to make ice cream without the work and time involved. (Yes, I know, it's not that complicated with a maker, but I tend to be lazy about creating desserts. Mentality: I want it right now.)

Last week, we were vacationing at the very southeastern tip of Lake Michigan and stopped in a small shop called Cabo's in Michigan City, Ind. Run by a Mexican family, the ice cream flavors included corn (yes, corn) and a caramel flavor that was very deliciously dulce de leche. You could also take home the most beautiful sorbet bars I'd ever seen, with swirls of pink and red and orange, and in flavors like pineapple-mango and tamarind-lime. (Tamarind is a tropical podlike fruit with a sweet-sour flavor. It is high in vitamin B and, oddly, calcium.)

The visit to the shop inspired me to come back to work and try to find a pair of easy ice cream recipes.

This recipe can be made into pretty much any flavor with a few extra ingredients. The batch makes 1 1/2 to 2 quarts of ice cream.

3-Ingredient Homemade Ice Cream Without an Ice Cream Maker

2 cups cold heavy/whipping cream

1 (14-ounce) can sweetened condensed milk

Your choice of mix-ins (berries, chocolate, caramel, mint, cookies, etc.)

Flavorings: Vanilla and other extracts

1. Whip cream with mixer or whisk until stiff peaks form. Make sure you use cream straight from the fridge as it will whip faster.

2. In a separate bowl, pour sweetened condensed milk and stir in your desired flavorings and mix-ins.

3. Gently fold the whipped cream into the milk mixture until all combined. You want to keep that creamy light texture, so go easy on the combining.

4. Pour into 2 quart freezer-safe container and freeze for at least 6 hours.

5. Serve and enjoy. Note that this ice cream is so creamy, you likely won't need to let it sit on the counter to soften when ready to serve, though the more mix-ins you add, the harder it may become.


On a lighter note, try this sorbet as a summer treat.

orange-pineapple Sorbet

1/2 cup water

1/2 cup granulated sugar

2 cups orange juice

1 tablespoon fresh lemon juice

1 (20-ounce) can crushed pineapple

2 teaspoons freshly grated orange zest

1. In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.

2. In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice and orange zest. Freeze until slightly firm, but not frozen.

3. Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.


Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.

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