Savoring Summer {Week 5 ~ Easy-Freezy Vanilla Ice Cream}

Here we are at the beginning of July, and the Mid-Atlantic is feeling it! A series of days with temps in the 90's and we're thinking of cold treats. Ice cream? Yes, please. 

We do like to make ice cream around here, and summer weekends and holidays may find us gathering with friends and family, getting out the old ice cream freezer, and churning up some homemade refreshment. But a few weeks ago, I saw a recipe in my Country Living magazine that intrigued me. This recipe promised ice cream without an ice cream maker, easy-freezy, if you will. Easy enough for a weekday! 

So today, with the temperatures soaring yet again, I whipped up this batch of Easy-Freezy Vanilla Ice Cream. I made it up and popped it in the freezer before lunch, and it was ready to eat after dinner. 

I poured two cups of whipping cream into my stand mixer,

 and beat it on high speed until stiff peaks formed. (You can use any hand mixer.)

Then I stirred together a can of sweetened condensed milk, 2 teaspoons of vanilla, and 1/4 teaspoon of salt in a large mixing bowl. 

When that was well blended, I folded in the whipped cream. 

I spread my mixture into a rectangular metal baking pan, covered it with foil, and put it in the freezer. (If I had wanted to keep it for another day, I'd have put it into a sealed container.) 

Six hours later... voilà!

We dipped up our ice cream and indulged in a mid-week-ice-cream-beat-the-heat treat!

Will this treat replace our homemade, hand churned ice cream? Nope. But it was easy to make and would be a good substitute for someone who did not have an ice cream maker. The consistency was similar to soft serve ice cream. It was very rich and sweet, so I'd recommend a small serving to get you started. Bekah (our resident sweet tooth) raved about it, so we'll probably make it again. 

  Country Living's

Easy-Freezy Vanilla Ice Cream

Recipe in June issue of CL...and ~here~


2 cups whipping cream
1 can (14 0z.) sweetened condensed milk
2 teaspoons vanilla extract

1/4 teaspoon salt

***

Beat whipping cream with an electric mixer on high until stiff peaks form.

In large bowl, stir together sweetened condensed milk, vanilla, and salt.

Fold in whipped cream.

Place in airtight container; freeze 6-8 hours or until firm.

Has summer heated up in your corner?

Last year...

Fruit on Tuesday Week 5: Blueberry Cream Cheese Coffee Cake

Two years ago...

Salad on Tuesday Week 5: Cheeseburger Salad