Wednesday, May 12, 2010

extra creamy ice cream

When I saw Darby's post on "magic" homemade ice cream, sans machine, I couldn't try it out fast enough. All you do is mix up some whipped cream, sour cream, vanilla, white chocolate chips, sweetened condensed milk and salt. Then freeze and voila. Ice cream!

I doubled the recipe, then divided the mixture at the end to make all three varieties (vanilla, chocolate and mocha) by adding chocolate syrup and coffee powder.

Verdict? Success! This is different from normal ice cream, as to be expected. It's very rich, almost more like a mousse than ice cream. The recipe says to freeze six hours, but I snuck a spoonful and thought it was best after about four hours, when it was more of a frozen yogurt consistensy. But I will definitely make it again!

Maddi gave it a paws-up too.

Here's the recipe. It comes from Cook's Country Magazine, which sounds wonderful if it has more recipes like this.

1/2 c sweetened condensed milk
1 oz Gihardelli white chocoate chips (will seem like not enough, but that's right)
1 Tbs vanilla
Pinch salt
1/4 c sour cream
1+1/4 c heavy cream

Microwave condensed milk and white chocolate in large bowl until melted, about 30 seconds, stirring halfway. Let cool. Stir in vanilla, salt and sour cream. Whip cream to soft peaks. Whisk 1/3 cream into milk mixture. Fold in the rest. If desired, gently stir in chocolate syrup or coffee powder. Freeze six hours. Keeps two weeks.

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