Homemade Ice Cream
I’ve
always wanted to make ice cream at home but just haven’t-I don’t have an attachment
for my KitchenAid yet-wahh!! For the little months of summer we get around
here, I just couldn’t justify it. But we’ve
been having warm weather around here lately, so when I saw this recipe, I was really
excited to try it. It’s easy and stress
free-also very cheap to make! This ice
cream is super creamy and delicious. It’s
hard not to eat it all in one sittingJ
Plus you can add whatever you like to it-chocolate, caramel, extracts….anything
your heart desires! I think I will
definitely play around with combinations in the future.
You
may have noticed an absence over the past week-Softball season has begun, and
my muscles are as sore as ever! Not used
to sprinting and I sprained my thumb the past game. It’s hard taking photos now with a limited
range of motion! I’m also in New Westminister for Steward training for the
union, so I’m pretty excited about that.
I will have to make up for my lack of posts soon! Xoxo.
Homemade Ice Cream
INGREDIENTS
2
cups heavy cream
1 (14 oz.) can Sweetened Condensed Milk (I used Eagle Brand)
1 tsp vanilla extract
1 vanilla bean, seeded
1 (14 oz.) can Sweetened Condensed Milk (I used Eagle Brand)
1 tsp vanilla extract
1 vanilla bean, seeded
DIRECTIONS
In
a bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream to
stiff peaks. In a separate bowl, mix
together the vanilla extract, vanilla bean and sweetened condensed milk. Fold
into the whipped cream and pour into a 2-quart container.
Freeze
for 6 hours or until firm. Enjoy!
Source: adapted from Kevin and Amanda
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