Easy No-Machine Ice Cream

There is a site on the web called Recipe Goldmine, well this is a goldmine of a recipe.  Want to make ice cream and no ice cream maker?  You don’t need one.  All you need is a can of sweetened condensed milk, a pint of whipping cream, any additions you want to make, 10 minutes of effort and a 6 hour wait.

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

reade more... Résuméabuiyad

Friday Finds

Well, cookies, slow cookers, and pork seem to be where my mind was this week.

Peanut Butter Oatmeal Cookies
Butterfinger Oatmeal Cookies

Baking Bites

 I really, really needed another cookie recipe.  Oh Yeah!  My daughter asked me to make some peanut butter cookies as she had a hankering for them.  Now I have lots of peanut butter cookie recipes, but decided I wanted a new Peanut Butter Oatmeal one.  Well I find one and a bonus-another recipe made with my favorite candy-Butterfingers.  I made both these recipes yesterday-delicious.

Brown Sugar and Balsamic Glazed Pork
Mostly Food and Crafts

A slow-cooker recipe that can be made with a loin or other pork roast.  Looks absolutely delicious.

Slow Cooker Thai Style Peanut Pork
Eat, Drink, Smile

I like Thai food, but the spice level is usually a bit too hot for me.  This recipe doesn't have any exotic ingredients, and I can adjust the heat level.  Another slow cooker recipe, what more can I ask.

Breaded Pork Chops with Peach Glaze
Shugary Sweets

She use a homemade "Shake and Bake" mix here so she got me at that.  Also pork and peaches are a great combo in my mind.

Brussels Sprouts with Bacon and Walnuts
Pinch My Salt

I know, I know, Brussels sprouts are not in season; and this recipe includes bacon and walnuts so how healthy can that be.  I do, however, love fresh Brussels sprouts and my husband eats them.  That to me is funny since he won't eat cooked cabbage or cauliflower.  This post was part of Fall Fest last year so there are links to other Brussels sprout recipes.  May I say her photos are gorgeous.

These are my finds for this week.  Can't wait to see all the others.

Come back later today for a recipe for a great one-step, no ice cream-maker ice cream.

Linking up to Friday Favorite Finds

reade more... Résuméabuiyad

Gifts for the Princess and Siblings

As a gift for our sweet little princess, I am making this Princess Personalized Name plaque for her nursery. It's straight from our online store and will sit perfectly on her room door.

The plaque is a 3x6 inch ceramic tile with a permanent sticker on the front.  This will allow it to weather the storm as she grows older and let her be Daddy's little princess for years to come.

And to try and avoid the sibling rivalry that sometimes comes with having a new baby in the house, I made a personalized name plaque for her older sister and brothers too. This will allow them to get a fun gift at the Welcome Baby Shower.

Her older sister is really into Harry Potter right now, so we made this Gryffindor name plaque for her.

Her 7 year old brother is really into Star Wars, so I made a Light saber name plaque for him.

Her other little brother is 3 and into Dinosaurs, so this Brontosaurs name plaque is for him.

What do you think of giving gifts to the older siblings at a baby shower?  Is it a good idea or not?

reade more... Résuméabuiyad

Bonus DIY-Sweetened Condensed Milk

Tomorrow I am going to share a great one-step homemade ice cream recipe that takes no ice cream maker.  The recipe calls for sweetened condensed milk, which can be a little expensive.

Here is a wonderful recipe for homemade sweetened condensed milk that looks and tastes just like the original.  I have tried a number of recipes over the years that used only nonfat dry milk, sugar, and butter.  They were never quite “right.”  This recipes uses a can of evaporated milk, and that makes all the difference.

I have changed the direction somewhat from the ones I posted as a comment on the Eat at Home blog last year.  This makes an amount equal to 3 cans of purchased sweetened condensed milk.

                     .

                     
Homemade Sweetened Condensed Milk
4 c. sugar
1 can evaporated milk
1 c. non-fat dry milk
6 T. butter or margarine sliced

Put sugar in a food processor  and blend until super fine.  If you do not have a large food processor, put sugar, 1 cup at a time, in a blender or mini food processor and blend until super fine.  (This is what I do.)  Combine sugar, evaporated milk, dry milk, and butter in a large saucepan.  Mix very well.  Cook over medium heat, watching carefully and stirring often, until butter melts and sugar dissolves.  Remove from heat and divide evenly into thirds, about 1 1/4 to 1 1/3 cup each.  Refrigerate overnight before using to allow mixture to thicken up.  This keep 2 weeks in the refrigerator and can be frozen up to 6 months.  It may be a little grainy after thawing, but it smooths out when mixed with other ingredients.  Makes the equivalent  of 3 cans of purchased sweetened condensed milk.

This may be made fat-free by using skim evaporated milk and omitting the butter or margarine.  I think that you could reduce the sugar by using Splenda for at least part of the sugar, but I have never experimented with that.

Come back tomorrow for a really great one-step, no ice-cream maker, homemade ice cream

Linking to Full Plate Thursday
Recipe Swap
It's a Keeper 
Sweets for a Saturday 
Strut Your Stuff

reade more... Résuméabuiyad

Princess Brownie Bites

I admit, these sweet little princesses were not in my original plan when starting this project.

I saw these at Hobby Lobby last week and thought they would be great to have on my princess party dessert table.

Wilton POPS Princess Pixs, 8-Count

 But I forgot to buy them this morning and ended up watching the mother-to-be's kids while she went and had the star of our Princess Baby Shower this afternoon.  (She's a beautiful little girl!)  So I had to improvise and made these Disney Princess themed Brownie Bite Toppers.

To make these I started by cutting out the print file of the Disney Princess Toppers.

The toppers have princesses from The Little Mermaid, Cinderella, The Frog Prince, Sleeping Beauty, Snow White, Alladin, (Tangled) Rapunzel, and Beauty and the Beast.

I tried both hand cutting these and using my cutting machine to do it.  They weren't too hard to cut out, just time consuming and a lot of Little cuts.

After I finished cutting them out, "Daredevil" and I baked our brownies in this fun brownie pan.

Wilton Round Brownie Pop Mold

I've been wanting this pan for a while after buying "Daredevil" this fun book for Easter.  It has so many great ideas that I'm sure you'll be seeing variations of a lot on my blog.

Wilton Brownie Book

We filled the pan up 2/3 of the way full and cooked it on a cookie sheet at 350 degrees for 25 minutes.

Some of the bites had tops on them, so we cut them off to make the bites stand up level.

Then we dipped the end of a regular sized sucker stick into melted chocolate and placed it into the brownie bite as far as it would go.

After the chocolate had hardened and secured into the brownie bite, I dipped the bite into colored chocolate.  I tried to match each of the princess's dresses to the color of chocolate I dipped them in to.

Then I simply glued the princess to the top of the stick.

My sucker sticks left a little room between the princess and her dress, so if you don't want that, you could pull out the stick and glue the princess to the top of a toothpick instead.

You can also spruce up each of the princesses' dresses by adding a little bit of chocolate in designs.  I meant to, but with the extra 4 kids in my house today, it didn't happen.  But I do plan on doing this before the new little princess' welcome baby shower!

UPDATE:

I had to try one of these so that the stick came down the bottom.  I used a toothpick to attatch the princess graphic into the brownie bite.  I also added our new Birthday Cake Pop liners. It looks pretty cute both ways!

reade more... Résuméabuiyad

Ingredient Spotlight-Powdered Sugar

 

 
Brownies  yesterday and cookies today.  Guess this is going to be a sweets week here at Grandma Loy's Kitchen.  When I think of powdered sugar, invariably some sort of sweet comes to mind.  So, that is what I am sharing today.  Jeweled Thumbprint Cookies.  This recipe comes from Taste of Home’s Best Country Cookies book.

I know it is early, but this cookie looks wonderful on a Christmas cookie plate.  One thing I love about this cookie is that you can vary the jams or jellies that you use.  I have even used homemade apple butter.  When I do that I do not put the apple butter on the cookies until just before serving as it doesn’t set up the way that jam or jelly does.  I have also used lemon curd on the cookies.  When I do that, I substitute lemon extract for the almond extract.

The flavor in this cookie is very dependent on the butter and powdered sugar.  Fresh butter is a must, and a fresh box of powdered sugar wouldn't hurt either.

I have altered the directions somewhat from the original.  I sift the powdered sugar or put it through a sieve to make sure there are no lumps.  If I forget to take the butter from the refrigerator ahead, I will put the unwrapped butter in a microwave safe bowl and microwave it in 10 second increments until soft enough.  I like using my cookie scoop which makes about 1-inch balls and only get about 3 dozen 1 1/2-inch cookies.  I think the original yield given in the directions is optimistic, and the cookies would be very small.

Jeweled Thumbprints

TOH Best of Country Cookies, 1999
Sent in by Mary Debono. New York, NY

3/4 c. butter, well softened (no substitutes)
3/4 c. powdered sugar, sifted
1 egg yolk
1/2 t. almond extract
1 3/4 c. all-purpose flour
1/4 c. jam, jelly or preserves, your choice


Cream together butter and sugar until light and fluffy.  Beat in egg yolk and extract until very well combined.  Add flour in 1/4 c. increments, beat well after each addition.  Cover and chill 1-2 hours until easy to handle.  Roll into 3/4-inch balls.  (See my comment above.)  Place on a greased baking sheet.  With the end of a wooden spoon handle make an indention about 1/4-in deep in the center of each ball.   Bake at 350 degrees 12-14 minutes until edges are lightly browned.  Remove to wire racks to cool.  When cool, fill indentation in each cookie with about 1/4 teaspoon jam, jelly or preserves.  Makes 6 dozen



Linking to Ingredient Spotlight, Cast Party Wednesday, These Chicks Cooked
Sweets for a Saturday

reade more... Résuméabuiyad

Treats Yummy Enough For A Princess

Princess Polkadot Oreos

Every princess needs the Royal Treatment when attending a ball, party, or baby shower.  Our chocolate covered oreos are just what the queen needs to keep everyone happy.

Rose Chocolate Oreos 

These sweet treats are double stuffed oreos covered in a yummy Merkens milk or white chocolate covering for an addicting mouthful of delight.

Heart Mini Oreo Bites

Whenever I bring these to a get together, or give as a Royal Offering to one of my lucky friends as a birthday or Thinking Of You gift, I am the hit of the party! 

White Polkadot Oreos

These chocolate oreos are a mouthful of deliciousness that is almost sinfully addicting.

Tulip White Chocolate Oreos

If you are thinking of adding these to your next party, I have got a SWEET DEAL for you today and tomorrow only.

GroopDealz.com is offering one Dozen White Polkadot Chocolate Covered Oreos TODAY as their Deal of the Day!  Get 40% off these yummy cookies and celebrate in royal style.

And the great thing is, you have until Christmas to redeem them.  So order them today and bring them to your Halloween party.  Give them as an Office gift at the Christmas exchange swap.  Say Happy Birthday to your best girlfriend.  Or just hide them and eat them all yourself!

Check the DEAL out HERE!

All your royal subjects will thank you.

Smiley Face Oreos

reade more... Résuméabuiyad