I have a decent sized kitchen. Square footage, it’s above average, I think. I also only have one wall of actual kitchen cabinets. We live in a loft. This means no doors (except on the bathroom of course) and one long never ending house. It’s cool and I love it, don’t get me wrong, that’s why we bought it. The only issue is that there is next to no storage space.
Once I get all the pots, pans, dishes and all kitchen/dining room linens away, there’s not a lot of room left for other stuff. Meaning, gadgets. I really have to keep my gadget collecting to a minimum. We just don’t have anywhere to put it, and I’m personally not a fan of too much stuff ON the counters. I’ve stashed some stuff in the garage, but I know my husband isn’t thrilled with me invading his space with cupcake pans and sprinkles.
I’ve wanted an ice cream maker for a loooong time. I discovered KitchenAid made an ice cream making attachment. This was an awesome discovery! I decided against it though. I thought it probably wasn’t a great idea to have the ability to make ice cream whenever I wanted.
Then I found this recipe……..
You need neither an ice cream maker nor any fancy attachments. All you need is a whisk. For realsies. Ok, I used my mixer, but you honestly don’t need to if you don’t want. All you need is some elbow grease.
The original recipe tells you to freeze for six hours or until firm. Just let it sit overnight. I was anxious and took a scoop at about hour 6.5, yeah, it wasn’t fully set. Give it a good overnight freeze. That’s my recommendation. After a good long freeze it will be hardened, exactly like store bought ice cream.
Ok, I have a confession to make. This is my first encounter with sweetened condensed milk. To be truly honest, the thought of it always gave my the heebie-jeebies. Please don’t tell Paula Deen. I know on numerous occasions she’s uttered the phrase, “I could eat this stuff straight from the can.” I think I just gagged a little. As it turns out though, the stuff isn’t too scary and when mixed with other awesomeness, you’ve got some delicious ice cream.
This recipe yields some seriously super creamy, rich and luxurious ice cream. This is NOT a recipe for when you’re on a diet. I’m pretty sure that’s what makes it awesome though.
The base recipe is great, and leaves it open to add pretty much anything you want to it. I had Nutella, peanut butter chips and mini marshmallows, so that’s what I threw in. My wheels won’t stop turning, I keep thinking of yummy combinations!
Try new flavors and let me know how they turn out :)!
Makes 2 quarts
2 cups heavy cream
1 can (14 oz.) sweetened condensed milk
3 tablespoons salted butter, melted
1/2 cup Nutella
1/2 cup peanut butter chips
1/2 cup mini marshmallows
Whip the heavy cream to stiff peaks in large bowl.
Whisk sweetened condensed milk, melted butter, and Nutella in large bowl.
Stir in peanut butter chips and marshmallows.
With a rubber spatula, fold in whipped cream.
Pour the mixture into a 2-quart container and cover. Freeze for at least 6 hours, preferably overnight.
Store in freezer.
Enjoy and happy whisking! :)
Source: Kevin and Amanda
If you didn’t check out the link in the beginning, check it out! Could you live there?