Summer evenings and homemade ice cream go together – as Forest Gump would say – like Ginny and Forest, like peas and carrots. Yummy, rich, ice-cold vanilla ice cream churned in a freezer is hard to beat. But it’s a bitch to make. But the ice, mix the ingredients, add rock salt to a hand crank or electric ice cream freezer, wait for the ice cream to churn and set and then comes the cleanup!
Last week, I made some homemade ice cream without all the fuss and to-do. Honestly, it wasn’t as good as the traditional eggs, milk, cream, sugar and vanilla concoctions made in a traditional ice cream freezer, but it was really good.
This is a 4-ingredient recipe that takes about an hour from start to finish.
The basic recipe (which can easily be doubled) calls for 1 can Eagle Brand condensed milk, a pint of heavy whipping cream, 2 teaspoons of vanilla and ¼ teaspoon se salt. That’s it. Mix thoroughly and put in the freezer. An hour later, it’s ready.
I added one caveat. Since kids would be eating this summer treat, I poured the mix into plastic popsicle molds. You can get them at the store for a buck or so. The basic recipe makes 10 popsicles. This way, the kids can pop them out of the freezer and go to town.
If you have the time, the ingredients and the energy to make a freezer full of ice cream, go for it. If not, this EZ homemade ice cream makes a great dessert.
EZ Homemade Ice Cream
1 14-oz. can Eagle Brand condensed milk
1 pint (two cups) heavy cream
2 t. vanilla extract
¼ t. sea salt
