I just made this and put it in the freezer. I added maraschino cherries and whipped it up some more before i put it in the pan. Too bad we have to wait so long! However when I was mixing it up i accidently put too much vanilla, but there is some kind of wierd taste, not sure if its cause I added too much vanilla or cause of the sweetened condensed milk, dont know. The kids thought it was great already. Hope I dont taste the wierdness after its froze for 8 hours! Was super easy though!
Staci
Laura, I know what happened. I just did it myself! We accidentally over whipped the mixture. When we did that the condensed milk started to seperate and the whipping cream started to turn into butter (Whoops!). I hope yours still turned out ok. Mine, not so lucky. I’m going back to the store so I can try again! 🙂
Staci
I over whipped this and accidentally made the sweetes butter I’ve ever tasted. I seperated the condensed milk and whipped cream and continued to whip the cream until creamy and smooth. It is delicious and I am making more tonight! 🙂
Dawn
What size pan and what speed on the mixer?
Budget Savvy Diva
I used a loaf pan – it was on medium
sarah
I have a pretty sweet ice cream maker, can I put in that. Don’t know to much about my ice cream maker was a present with no book. But its very nice, all i have to do is put the bowl in the freezer.
Sarah
Do you know how much sugar is in one serving? Looks great but seems to have a lot of sugar.
Alisha Rathai
Do you have to put it in a pan or van it be in a plastic container?
[…] Savy Diva shared her recipe for easy homemade vanilla ice cream. With only three ingredients (and one of them sweetened condensed milk), this recipe looks very […]
Sherline
Ok guys totally ” will recomend this recipe” it came out just perfect. It taste even better then store ice cream to me. Only problem it was a little to sweet for me but still it was wonderful. So easy to make not much work at all and the best thing only 3 ingredient. I will make this again. Thank you
Sandi B
If you chill this for a few hours, will it churn in an ice cream maker?
In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.
When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.
Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
Blend the Ice Cream Mixture. The milk fat source, nonfat solids, stabilizers and emulsifiers are blended to ensure complete mixing of liquid and dry ingredients.
Pasteurize Mix. ...
hom*ogenize. ...
Age the Mix. ...
Add Liquid Flavors and Colors. ...
Freeze. ...
Add Fruits, Nuts and Bulky Flavorings (candy pieces, etc.) ...
Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.
Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.
Eggs add rich flavor and color, prevent ice crystallization and help create smooth and creamy ice cream. But adding raw or undercooked eggs can cause a Salmonella infection and it's usually the ingredient responsible for a foodborne illness outbreak associated with homemade ice cream.
Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This is called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid).
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
