What? Huh? Homemade vanilla ice cream without an ice cream maker? No way, you say.
Yes way, I say!
And it still manages to be creamy, light (in texture, people, not calories!) and absolutely delicious.
Just wait until tomorrow when you see what I served it with. Heavenly summer dessert.
One Year Ago: Baked Oatmeal
Two Years Ago: Sticky Coconut Chicken
Recipe Source: from Cook’s Country June/July 2010
1 quart of ice cream
6 hours 10 minutes
1/2 cup sweetened condensed milk
1 ounce white chocolate chips (for best result use Ghirardelli or Guittard brand – white chocolate varies greatly from brand to brand)
1 tablespoon vanilla extract
pinch of salt
1/4 cup sour cream
1 1/4 cups cold heavy cream
- In a large microwave-safe bowl, microwave the sweetened condensed milk and the white chocolate until the chocolate melts, about 1 minute on 50% power. Stir. If the chocolate isn’t completely melted, microwave for 20 second intervals at 50% power until the mixture is combined. Set aside and let the mixture cool. When cooled, stir in the vanilla, salt and sour cream. Blend well.
- In another bowl, whip the heavy cream to soft peaks with an electric mixer on medium-high speed, about 2 minutes. Whisk 1/3 of the whipped cream into the white chocolate mixture. Using a rubber spatula, fold the rest of the whipped cream into the white chocolate gently until it is fully incorporated.
- Place the mixture in an airtight container and freeze until firm, at least 6 hours or up to 2 weeks. If you are going to store the ice cream for several days before serving, press plastic wrap or wax paper directly on the surface of the ice cream before freezing it.
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