One of the recipes that Michelle brought home from school and wanted to try again was for Raspberry Ice Cream. We bought the ingredients to make it for Independence Day but never got around to doing it, and used the raspberries and cream in something else. Raspberries were a good deal last week so we bought the ingredients again. I wasn’t looking forward to climbing into the attic to get out the ice cream maker, so when I saw a recipe for “no-churn” ice cream in the current issue of Woman’s Day, I was intrigued. I compared the two recipes (the WD one wasn’t a raspberry version) and created my own. It got the “thumbs-up” from the YSA kids last night, so I think we’ll try it again someday and experiment with other flavors. Let us know if you have a favorite combination!
No-Churn Ice Cream
2 cups heavy cream
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla
Whip the cream until soft peaks form. Stir in the sweetened condensed milk and vanilla and beat until stiff peaks form. Fold in “variation” ingredients.* Pour into 9×5″ loaf pan (or another similar-sized, freezer-safe bowl/pan) and freeze until firm, at least five hours.
* Alternately, you could marble the “extras” by pouring half the ice cream mixture in the pan, topping with half the other mixture and running a knife/fork through it to marble, then repeat.
1 package (3-4 oz.) raspberry jello
3/4 cup boiling water
3/4 cup ice cubes
1 cup raspberries
Dissolve the jello in the boiling water; stir in the ice cubes until melted. Set aside half the jello for another use. (Eat it for lunch.) Stir the mostly set, but not firm, jello into the cream mixture with the raspberries and freeze as directed.
Here are some variations from the magazine to help you come up with your own ideas.
Zesty Coconut Version:
1 tablespoon lime zest (from about 2 limes)
1 cup toasted coconut
Nutty Bananas Version:
1 large banana, diced
1/2 cup unsalted roasted peanuts, roughly chopped
3 tablespoons caramel sauce
Peach Pie Version:
1 cup graham crackers, roughly chopped
1/2 cup peach preserves
Chocolate Peppermint Version:
12 Peppermint Patties, chopped
1/4 cup chocolate sauce