I finally found a simple homemade ice cream recipe that didn't require a lot of heavy blending and food-processing. My inspiration came from a one minute Youtube video from Amaze Glaze.
I started with the recipe of a commentor who had translated the recipe from the metric measurements in the video. I tweaked her recipe and replaced the cocoa.
@thatinspiredme1073 (Youtube name of commentor)
1 1/8 C Cocoa
1 Can Condensed Milk (14 oz. Can)
Ingredients & Tools For My Recipe
1 qt (tall carton) heavy whipping cream
14oz (1 small can) sweetened condensed milk
1/2c or more of milk
*Flavorings and additions of your choice
Hand mixer or whatever you use to mix recipes
Large mixing bowl
Rubber spatula
Container(s) for freezing
*For my coffee ice cream, I added these ingredients to taste: Columbian instant coffee crystals, English toffee instant cappuccino mix, French vanilla instant cappuccino mix, salted caramel coffee syrup.
I used the entire carton of heavy cream, which increased it from 3 1/4c to 4c. I wanted to reduce the amount of sugar per serving and using more cream did this by increasing the volume of the mixture.
I used my hand mixer and started on low. After 2-3 minutes, I increased the speed to medium and stopped to scrape down the sides of the bowl with the rubber spatula. I increased the speed to high after about 2 minutes. Be careful not to mix too long because it will begin to form clumps of butter.
After I whipped it to soft peaks, or peaks that fall over, I added these ingredients to my taste:
- vanilla flavoring
- instant coffee
- instant English toffee cappuccino
- instant French vanilla cappuccino
- salted caramel syrup
- a couple of shakes from my salt shaker because others said it improves the taste.
I whipped it again on low until blended. I scraped down the sides of the bowl and added the can of sweetened, condensed milk. I whipped on low until blended. I tasted it to be sure that it was to my liking and it was very good!
It was also so deliciously thick. This would have been ok but I decided to stretch the mixture. I added between 1/4 and 1/2c of milk and whipped that in. I could have added more milk and it would have been even lighter in volume. I divided the mixture into 4 storage containers of various sizes and froze overnight.
I eat so much ice cream that I think next time I'll add more milk and make it lighter, which will stretch it further. As long as it can freeze, it doesn't matter how thin the mixture is. Of course, the more milk you add the less rich and creamy it will be.
I suppose you could stretch it so much that it would be like ice milk. Remember that? When I was growing up, there were ice creams on the freezer racks, and then beside them, the ice milk flavors.
The next day...
I was afraid that it would be soft and easy to scoop, causing me to eat a lot of it. My homemade ice cream, however, was very stiff and so hard to scoop that it came off in curls. Yay! You can see some instant coffee spots in the lower right of the next pic.
The taste was exquisite and almost too rich for my gut. I hope I don't have stomach problems later. Sometimes, lactose intolerance tries to rear its head. It was very much sweet enough despite the extra cream and milk that I added. I'm glad that I was not able to eat much of it. It's also very good in coffee and hot chocolate, depending on the flavor that you make.
Unlike when I buy ice cream, this lush frozen dessert will last me a long time. It was so smooth and creamy! I will definitely add more milk next time to make it more fluffy when frozen and to reduce the richness even more.
I rate this recipe as a win-win and the result as a 10/10!
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