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Friday, January 9, 2009

French Vanilla Sweet Cream

Tonight I made a quick-n-easy vanilla ice cream. I made this up on the fly, no printed recipe. (I do that a lot; I make up recipes on the fly but write 'em down so I don't forget.)

Total prep time about 30 minutes, but the wait time is 12 hours after putting it in the freezer.

Update: I accidentally said whole milk. Turned out I used 2% Milk (Horizon Organic to be exact). Sorry about that! I'm sure whole milk would do fine though.

Here's the recipe:

1 pint (which is 2 cups) Heavy Whipping Cream
1 cup whole 2% milk
1 can Borden sweetened condensed milk
3 teaspoons vanilla bean paste
1/2 cup sugar

While the whipping cream was being whisked on high in the mixer, I measured the 1 cup of milk in a 4 cup capacity measuring cup.

Next, I added the rest of the ingredients to the measuring cup and stirred it up until the sweetened condensed milk was all dissolved.

By then the heavy whipping cream was completely aerated into a nice thick whipped cream. I added the mixture slowly (about 30 seconds of pouring) from the measuring cup into the mixer. I let it mix for another 30 seconds.

Then I transferred the mixture to the ice cream attachment of the KitcheAid and let it mix until it got good and thick.

Last but not least, avoid the temptation of eating it all and put it in a container in the freezer for at least 12 hours.

The result is a nice french vanilla sweet cream.

Posted by ~Angela | Comments (0) | Add Comment | Permalink