Tuesday, July 26, 2011

We All Scream For Ice Cream

Summer = ice cream to me! Whether it’s Baskin-Robbins, Ben & Jerry's, Cold Stone's and/or from the supermarket freezer, I am fan. In fact, last summer, some of you may remember, I posted a yummy recipe here for Mexican ice cream that was made with store-bought vanilla.

And while I’ve eaten that again this summer--and it’s just as good--these days, my mind has moved onto another kind of ice cream. Homemade.

When I was a kid, some family friends had the old-fashioned crank kind of ice cream maker. I remember they needed to use rock salt and that someone had to hand to crank continuously for hours. We'd take turns. Which was exhausting, but made the ultimate treat even sweeter!

These days, my family owns an electric ice cream maker, with the only real problem being that you have to put the bowl in the freezer overnight to get it to the right temperature--in other words, you need to plan it a day or so ahead of time.

So when I came upon a homemade ice cream recipe recently that could be made spontaneously, I thought, why not? And it turned out really, really well. In fact, those of who had been to In ‘N Out (a drive-thru burger place), thought it tasted like their chocolate shakes.

Here’s all you do. Beat together with a mixer:

• 2 cups heavy whipping cream
• 2/3 cup sweetened condensed milk
• 2/3 cup chocolate syrup
• 1/2 teaspoon vanilla extract

until soft peaks form. Then put it in a 9” square pan, cover with foil, put in the freezer for 4 hours. (But I will add that you’ll want to finish it in a day or so, because it will sort of harden with freezer burn if it sits too long.)

If you try it, please let us know how you liked it.

And in any case, help us all keep cool by telling us your favorite ice cream or flavor?

1 fresh comments:

Kelly (Lynn) Parra said...

Is it that easy?? Really? My kids would love this if I gave it a try!

Hmm...Butter Pecan and World Class Chocolate!