Ice Cream

Beautifully simple recipe.

Only a few “shortcut” recipes qualify for the Perfectionist’s standard and this one takes the cake (or should I say ice cream?) for its shortness as well as amazing standard of quality! Impressed.

One of my best friends and a lovely coworker Rachael found this recipe online. I think it is originally Martha Stewart’s.

If I have to critique this recipe (because you know, I am still in denial that this can be so simple and so good at the same time), I would say its a little too creamy (I know it’s ice cream, but this is a legit problem), Like you get a buttery coating on your palate. But I highly recommend this recipe especially when you need just a little ice cream on top of your pie (apple pie recipe coming soon!), or brownies, or when you want to experiment with gourmet flavors in ice cream! I will be trying light whipping cream next time, to make a low-fat version as well as see if it helps with the greasiness, will update the post, when I have my results!

Experiment as much as you want, try that chilli pepper and the smoke and spices and all the exotic fruits and berries. Oh and combinations! The possibilities are endless. 4$ of ingredients will make 8-10 large scoops of ice cream. And the best part is once you can make the base, you can portion it out and add your flavoring ingredients and freeze them separately. All in a matter of 15 minutes of prep and you could set up a ice cream bar at your next party!

You will need: ( I used organic heavy cream and condensed milk)

1 carton of heavy cream or whipping cream (unsweetened) (16 oz/ ~470ml/ 2 cups/ 1 pint)

1 16 oz can of condensed milk

1. Whip the cream till soft-stiff peaks form

2. Add the entire can of condensed milk to the whipped cream and fold in slowly with a spatula until homogeneously mixed. Be patient with this step. Make sure the work environment is not too warm. Use an ice bath for whipping and mixing, if needed.

3. You should get a fluffy, creamy, smooth looking mixture at the end of this process. This is your ice cream base, all ready!

4. Portion it in as many portions as you want, and flavor it.

5. Here’s what I did with mine, I divided it in about 80-20. in 80% of the base I added caramel sauce (filled thick caramel sauce in a Ziploc bag, cut the corner and squeezed ribbons in the ice cream and lightly mixed with a bamboo skewer), sea salt and toasted Pecans.
In the other 20% I mixed about 2 tsps of Matcha green tea powder (from nuts.com), because I am obsessed with green tea ice cream 🙂

6.Mix the flavoring ingredients and freeze in tubs with lids. I used IKEA plastic boxes. The ice cream froze very well was smooth and creamy throughout without any ice crystals, despite the headspace.I froze my ice cream overnight, but I am guessing it would set in about 6-8 hours!

7.Enjoy the deliciousness and let your creative juices flow (or freeze rather) and let me know which flavors you tried in the comments!