Summer is upon us and what better way to cool off than with a nice dish of creamy delicious ice cream!!
There is a lot of buzz around lately of this simple method of making ice cream. I've always used an ice cream machine before and wasn't sure how this new method would measure up and truthfully was a little skeptical. I tried this back in April and BOY was I pleasantly surprised!!
With just 3 ingredients and about 5 minutes of prep time, the hardest part is waiting for the ice cream to freeze enough before you can scoop out and enjoy. This is now the only ice cream that my husband will eat. He requests this all the time over store bought.
I can't wait to spend the summer experimenting with fresh fruit purees and other flavourings! Maybe a new flavour once a week all summer would be a great project!! Who can resist delicious ice cream?
Hope you give it a try and are just as pleased as we are.
Rippled Ice Cream
Prep Time: 5 mins.
Keywords: dessert ice-cream
- 2 cups heavy 35% whipping cream
- 1 can sweetened condensed milk (300 ml or 14 oz.)
- sundae sauce (your choice of flavour)
In a large bowl and using electric mixer, whip the whipping cream until stiff peaks form.
Gently fold in the contents of the sweetened condensed milk. Once combined, whip for a couple of minutes with the mixer.
Pour contents into a 2 quart freezer safe container and freeze for about 1 1/2 hours.
After ice cream is partially set, remove from freezer and dollop sundae sauce across the surface. With a skewer or sharp knife, gently swirl to distribute the sauce throughout the ice cream to give the rippled look.
Note: I have found that the rippling is better achieved if done after the ice cream mixture has had some time to partially harden. If put on while the ice cream is totally soft, the topping will sink to the bottom.
Put back in the freezer and freeze completely.
Scoop and enjoy!
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