July is National Ice Cream month, so I’m ahead of myself for a change.
As far as I’m concerned, every month is ice cream/custard month, even if it’s February. I could eat it every day, but I refrain so I can still fit behind the wheel and drive to White Cottage in Belleville. Or Bobby’s in Maryville. Or Dairy Haven in Caseyville. And let’s not forget Ted Drewes.
Last Saturday night, it was strawberry-lemon-thyme ice cream at The Block, a restaurant near the Central West End. Several years back, I had some excellent balsamic ice cream at the Ritz-Carlton in Clayton.
I should do my own experimentation at home, but I am minus an ice cream maker. I keep saying I’m going to buy one, but it would be just another big appliance I really don’t have room for in my kitchen.
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So, I decided to go around the idea and search for the best ice cream I could make that doesn’t require a machine or weird instructions like throwing a plastic bag of rock salt and other things over my shoulder for an hour.
I came across a website, kevinandamanda.com, that offered a cool way to make ice cream in a very simple manner. Basically, you need just two ingredients, then you get to add all kinds of goodies.
The concept was created by Borden, maker of Eagle Brand Sweetened Condensed Milk, one of the key ingredients.
The result is a smooth and creamy ice cream everybody will think has been churned. The one caveat: You do have to let it freeze for about 6 hours before you can eat it. Here’s how it works:
No-Machine Ice Cream
1. Start with 2 cups of heavy/whipping cream and 1 (14-ounce) can of sweetened condensed milk.
2. Whip the heavy cream to stiff peaks.
3.Put sweetened condensed milk in a separate bowl and add your flavors, toppings and mix-ins. (See suggestions here.)
4. Fold in the whipped cream.
3. Put mixture in a covered container and freeze at least 6 hours. A 9-by-5 loaf pan works well if you want to make a nice presentation or create layers.
Here are add-ins to try. Some are combined with the whipping cream; others with the milk.
1. CINNAMON BUN: Add 3 tablespoons butter, melted, 1/2 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract to the whipping cream before whipping.
2. NUTELLA PEANUT BUTTER CHIP: Add 3 tablespoons butter, melted, 1/2 cup Nutella and 1 cup peanut butter chips to sweetened condensed milk.
3. CHOCOLATE MINT: Add chopped Oreos and mint chips or Frango Mints to the sweetened condensed milk.
4. BROWNIE DELIGHT: Add chopped brownie pieces, chopped pecans and a dash of chocolate syrup to the sweetened condensed milk.
5. BREAKFAST DOUGHNUT: Add a teaspoon of maple extract to the whipping cream, then whip. Add chopped up doughnuts or sweet rolls to the sweetened condensed milk.
6. BUTTER PECAN: Add 3 tablespoons butter, melted, 1 teaspoon maple extract and chopped pecans to the sweetened condensed milk.
7. MAGIC SHELL CHOCOLATE: Whisk 1/2 cup chocolate syrup into the sweetened condensed milk. Make the rest of the recipe and freeze.
After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice.
Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times if you like it really chocolatey.
These two recipes are a bit lengthier, but worth the work. They’re from Borden, so go to Eaglebrand.com/recipes to see more.
Lemon-Blueberry Cheesecake Ice Cream
2 cups fresh or frozen blueberries
1/4 cup sugar
2 tablespoons fresh lemon juice
2 cups heavy cream
1 (8 ounces) package cream cheese, softened
1 (14 ounces) can sweetened condensed milk
1 tablespoon vanilla extract
1/2 teaspoon finely grated fresh lemon peel
1/4 teaspoon salt
Cook blueberries, sugar and lemon juice in medium saucepan over medium heat until mixture boils and blueberries begin to burst. Reduce heat to low; simmer 5 minutes, or until mixture thickens, stirring constantly. Place in small bowl. Chill until no longer hot.
Beat cream in large bowl with electric mixer on high speed until stiff peaks form.
Beat cream cheese in separate large bowl with same beaters until smooth. Beat in sweetened condensed milk, vanilla, lemon peel and salt until blended.
Fold in whipped cream until completely blended.
Spread one-third of blueberry mixture in 9-by-5-inch loaf pan. Spoon half of ice cream mixture over blueberry mixture in pan. Swirl with tip of knife to slightly blend mixtures. Repeat layers.
Top with remaining blueberry mixture. Swirl with tip of knife to slightly blend mixtures. Cover and freeze 6 hours or until firm. Spoon into serving dishes.
Makes about 12 servings, each with 350 calories, 24 grams fat, 85 mg cholesterol, 160 mg sodium, 29 grams carbohydrates, 1 gram fiber, 27 grams sugar, 5 grams protein.
Orangesicle Ice Cream Loaf
2 cups heavy cream, chilled
1 (14-ounce) can Sweetened Condensed Milk, chilled
1 tablespoon vanilla
1/2 cup orange cream flavored frosting
2 teaspoons lemon juice
Red and yellow food color
Decorator sprinkles of your choice
Line a 9-by-5-inch loaf pan with foil, extending over edges of pan.
Whip heavy cream to stiff peaks in large bowl. Fold in sweetened condensed milk and vanilla, mixing until blended. Remove 2 cups of mixture.
Blend frosting, lemon juice, 2 drops red and 3 drops yellow food color, into remaining mixture in bowl, mixing until thoroughly combined.
Pour half of orange mixture into prepared pan. Spread to evenly distribute mixture in pan. Freeze 30 minutes or until soft set.
Place remaining mixtures in refrigerator to chill.
Spread entire vanilla mixture over orange layer in pan. Smooth out. Freeze 1 hour or until firm.
Spread remaining orange mixture over vanilla layer. Freeze until firm, about 6 hours. Remove ice cream loaf from pan by pulling up on foil sides. Peel foil away from loaf. Run knife under warm water, wipe dry, slice loaf. Place a slice on dessert plate, top with whipped cream and decorator sprinkles of your choice.
Makes 10 servings, each with 400 calories, 26 grams fat, 85 mg cholesterol, 90 mg sodium, 36 grams carbohydrates, 33 grams sugar, 4 grams protein.