Frozen Ice Cream Maker (This one requires no ice or rock salt–cool!!)
Vanilla:
1 1/2 c. sweetened condensed milk
3 1/2 c. homogenized milk
1/2 c. sugar
2 2/3 c. heavy whipping cream
1 T. vanilla extract
Stir the condensed milk into the homogenized milk. Scrape well from the sides and mix thoroughly. Dissolved sugar in the milk and add cream. Cool the mix in the refrigerator for one hour. Add vanilla and begin to follow the instructions for freezing with your ice cream maker.
Chocolate:
1 1/2 c. sweetened condensed milk
3 1/2 c. homogenized milk
1/2 c. sugar
2 2/3 c. heavy whipping cream
1 1/3 c. unsweetened cocoa powder (I like the Dutch process kind by Penzey’s.)
1/2 c. sugar
1 c. water
Stir the condensed milk into the homogenized milk. Scrape well from the sides and mix thoroughly. Dissolved sugar in the milk and add cream. Cool the mix in the refrigerator for one hour. Blend the cocoa and sugar together. While heating water to 180 degrees, add in the cocoa-sugar mixture. Mix slowly and stir constantly. Allow the mix to cool to refrigerator temperature for one hour longer. Follow the instructions for freezing with your ice cream maker.
** These recipes are from the 1997 April/ May issue of Compressed Air magazine and formulated by Penn State’s, Dr. Philip Keeney. Their practices are public knowledge–and their ice cream is SO GOOD!
Grocery List (Vanilla):
3 cans sweetened condensed milk
1 gallon homogenized milk
sugar
3 pints heavy whipping cream
vanilla extract
Approximate cost: $8.55
Grocery List: (Chocolate):
3 cans sweetened condensed milk
1 gallon homogenized milk
sugar
3 pints heavy whipping cream
cocoa
Approximate cost: $10.96
