Skip to main content

Ice cream with 2 ingredients !



Hello ice-cream lovers ! This recipe is found everywhere, both the internetz (see foodnetwork.com) and mom's recipe box (somewhere in the upper cupboards) so I decided to try it out.  It's a no-churn version.  I have an ice cream maker but I'm too lazy to reach up in the cupboards for it. Summertime laziness.

So here's the (well, basically) 2-ingredient recipe, you must try it with your favorite flavors. Look around like I did, most ingredients are at hand's reach (fruits, candies, cookies, cereal...)

2 cups heavy cream, cold
14-ounce can (396 g) of sweetened condensed milk
Pinch of fine salt
2 teaspoons of pure vanilla extract or vanilla bean paste

Beat cream in a bowl until thickened and stiff, about 3-4 minutes. Fold in condensed milk. Add vanilla and salt. Pour into 3 containers (about 3/4 of the way) for 3 flavors. Freeze for about 1 hour then add flavors.  I layer the flavors on top or just slightly press in, so they are still crunchy or chewy. Freeze at least 5 hours or overnight.

Here are ideas for add-in flavors : 

Cookies and Cream :12 sandwich cookies, chopped
Peaches and Cream : 3 peaches, peeled, cored and chopped, 1/4 cup brown sugar, 1 teaspoon of lemon juice, simmer for about 20 minutes in low heat or slightly bubbling, allow to cool.
Cherry Pavlova : 4-5 chopped meringue (or macarons), 1/2 cup cherry preserves

Happy summer and enjoy, everyone !

 

Comments

Popular posts from this blog

Fluffiest cinnamon rolls, with yogurt cream frosting

I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for?  I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam. Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info.  I will always use this dough to make these buns from now on. 240 ml warm milk 2 large eggs 570 g all-purpose flour 100 g sugar 2 1/4 teaspoon instant yeast 1 1/2 teaspoon salt 115 g unsalted butter (softened) Cinnamon filling 200 g brown sugar 2 teaspoons cinnamon 115 g softened butter 1/2 cup nuts (cashews, walnuts, almonds...) Strawberry jam 12-15 strawberries 50 g sugar (or more if you like it sweeter) 1 tablespoon of cornstarch Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes.  Add a spoonful of this in a cup with the ...

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C.  Line pan with parchment paper.  I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form.  Add granulated sugar a little at a time and continue...

Victoria Sponge cake revisited (gluten-free)

Here's a version of a Victoria sponge cake that kind of evolved on its own. This is a fairly straightforward layer cake. It involves 2 cake disks, buttercream and strawberry jam, decorated thereafter with some powdered sugar, or more cream and strawberries. I did, however, take liberties... Well, first of all, I didn't have any jam but I did have strawberries so made a quick jam by simmering about a dozen diced strawberries, a couple tablespoons of sugar and a star anise which I love adding lately to all jams (try it with fig jam, awesome combination).  But I digress... use some jam if you have some at home!  I also swirled one of the disks with raspberry reduction, mixed with a bit of the batter to add some color.  (Also, no need to do this except for a bit of fun or if you're always experimenting like me). Here's the rest of the recipe made with 2 eggs, a sign of the times : Batter: 1/2 cup softened butter or margarine 1 cup of sugar 2 eggs 1/2 cup of milk or juice...