You'll never shop the ice cream aisle again!
Ingredients
2 cups heavy cream
1 cup whole milk
14 ounces (1 cam) nonfat sweetened condensed milk
1 teaspoon vanilla extract
Instructions
Note: This recipe works best when the three milks are cold. I generally put the condensed milk into the fridge for at least 2 hours before using it. Working quickly with cold ingredients and getting the mixture into the ice cream maker will reduce the freezing time and lessen the likelihood of the ice cream being grainy.)
Mix the cream, whole and condensed milks in a mixing bowl, preferably one with a spout. Using a whisk, be sure the condensed milk is mixed well with the cream and milk. Pour the mixture into the ice cream churn which has been frozen for at least 12 hours. The ice cream should be ready in 35 minutes.
Working quickly, remove the ice cream from the churn and put it into a freezer-proof container. Return the ice cream to the freezer for at least two hours so that is set firmly but still creamy. The ice cream should hold for 4-5 days in the freezer, if it lasts that long!
This ice cream can be flavored with almost any fruit. I have used peaches, bananas, blueberries and raspberries. I also used pureed pumpkin to make a dessert for Thanksgiving. Add about 1/2 cup of puree to the milk mixture before putting it into he churn and freezing.