There are many variations, limited only by the imagination. Be forewarned, this ice cream is very rich with a texture somewhere between hard ice cream and Dairy Queen Soft Serve, depending on the ingredients added. The richness is not surprising, the ice cream is mostly real cream, not thickeners, additives, or stabilizers.
The basic recipe has been around for years and was probably developed by Borden the manufacturers of Eagle Brand Sweetened Condensed Milk. Any brand can be used and you can even make your own sweetened condensed milk from the recipe I posted yesterday.
I use 8-inch square Glad Ware pans with lids to store my ice cream. I don’t know if they are available any more. Any 2-qt. container, preferable with a lid, can be used.
I am giving 3 variations of the basic recipe with some suggestions for further ones: Vanilla Toffee Ice Cream, Bing Cherry Ice Cream, and Chocolate Marshmallow Ice Cream.
Vanilla Toffee Ice Cream
1 can (14 oz.) sweetened condensed milk
1/2 to 1 bag Heath Toffee Bits, regular or chocolate covered
2 c. (1 pt.) whipping cream
In a large bowl combine sweetened condensed milk and the toffee bits. Mix together well. Beat whipping cream until soft peaks form. (I let my Kitchen Aid Mixer do this.) Gently fold the whipped cream into the milk/toffee bit mixture until very well combined. Pour into an 8x8x2-inch pan or any 2 qt. container. Place a piece of plastic wrap over the top. Place in freezer and freeze at least 6 hours before serving. Makes 1 1/2 qts.
You may add 1to 4 teaspoons vanilla to this for a more pronounced vanilla flavor.
What can you add: chopped, toasted nuts (any kind), chopped candy bars, marshmallows, sugared nuts, coarsely chopped cookies, 1/2 t. to 1 teaspoon maple flavor and walnuts for maple nut ice cream, 1 T. instant coffee for mocha ice cream, 1/2 peanut butter, 1/2 to 1 teaspoon mint extract and mini chocolate chips for chocolate chip/mint ice cream.
Top the ice cream with any sauce that you want. The ice cream above is drizzled with Butterscotch Sauce from this post.
Bing Cherry Ice Cream
1 c. pureed Bing cherries (about 40 cherries)
1 can (14 oz.) sweetened condensed milk
2 c (1 pt.) whipping cream
Put cherries and process 1/3 at a time in a blender or mini food processor until pureed. There will still be little bits of cherries. In a large bowl, combine the cherry puree with the sweetened condensed milk until well blended. Whip cream until soft peaks form. Gently fold whipped cream into the milk/cherry mixture until very well blended. Pour into 8x8x2-inch pan or any 2-qt. container. Place plastic wrap over the top. Put in freezer and freeze at least 6 hours. Makes 1 1/2 qts.
1 cup of any pureed fresh fruit can be used: apricots, herries, berries, mangoes, bananas, peaches, etc. I like to add 1/2-1 cup chopped fruit as well as the puree. Fruits can be combined such as banana puree with chopped strawberries. Nuts and mini marshmallows can also be added. In the winter, the same amount of pureed canned or frozen fruit can be used. Drain the canned fruit well and use individually frozen fruit, if possible.
Chocolate Marshmallow Ice Cream
1 can (14 oz.) sweetened condensed milk
2/3 c. chocolate syrup like Hershey’s
1 c. miniature marshmallows
2 c. (1 pt.) whipping cream
In a large bowl combine sweetened condensed milk and the chocolate syrup until well blended. Stir in the marshmallows. Beat the cream until soft peaks form. Gently fold into the milk/chocolate syrup mixture until well blend. Pour into a 8x8x82-inch pan or any 2 qt. container. Place plastic wrap over the top. Put in freezer and freeze for at least 6 hours. Makes 1 1/2 qts.
Of course, any of the suggestions under the vanilla ice cream can be used in the chocolate.
I keep at least two flavors of this in my freezer at all times. Make this ice cream, you'll be so glad you did.
Linking to: Sweets This Week
Sweet Tooth Friday
I'm Lovin' It
Fat Camp Friday
Weekend Bloggy Reading
Sweets for a Saturday
Sweet Indulgences Sunday
Strut Your Stuff
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