C – One of my favorite things about Summer is making ice cream.
And, of course, eating it. I have two ice cream makers in my tiny San Francisco apartment. I love making it. But, it can be a very daunting task. Especially, with the having to make a custard ice cream, letting it cool overnight, churning it the next day and then freezing overnight.
It’s a two to three day processes and it’s pretty annoying. But I love the ice cream. So, it’s worth it … sometimes.
Honestly, I haven’t broken out the ice cream makers in a long time. Buried deep in the back of the closet somewhere. I don’t really know where they are.
I have found a great alternative for making ice cream without needing an ice cream maker. It doesn’t taste quite as good as the recipe we usually make. But, it’s really fast. Only requires a few things to clean up and needs only three main ingredients.
I think it’s delicious and gets the ice cream craving job done. It’s pretty much frozen whipped cream with condensed milk, a little bit of alcohol and a little bit of flavor. The alcohol is really for keeping the ice cream soft in the freezer. But, adding it for taste can be a good thing. If you’re into that.
I love this ice cream because it can be a base for a lot of recipes. Add strawberry jam or caramel and nuts. Freeze it. It’s creamy and rich. So, soft and light. I love it on pies and a fruit crumble. Perfect as a summer dessert. It’s amazing.
| Ice Cream Week 2016: No-Churn Vanilla Ice Cream with Calvados |
- 2 cups heavy whipping cream
- 1 can condensed milk
- 1 Tbsp vanilla extract or 1 vanilla bean
- 1 Tbsp Calvados
- A pinch of salt
- Use a stand mixer or a hand mixer. Place cream and salt into a clean bowl. Whip until stiff peaks.
- Fold in vanilla, condensed milk and Calvados. Mix well.
- Place in a plastic container.
- Freeze for at least six hours or until the mixture is frozen. Overnight is best.
- Serve.
- Enjoy!
If your craving ice cream this summer, make this one and tell everyone you made it. People will go crazy for it.
I know because I’m serving it to everyone.