Homemade ice cream – no ice cream maker required!!!

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I can’t tell you how excited I am about this post!  I’ve always dreamed of having an ice cream maker, and I’m currently working towards getting a KitchenAid mixer (which includes an ice cream maker settting, I’m told!) for free as a bonus with my current job, but that won’t be arriving until early next year.  So, for this summer, I thought we’d have to stick with whatever was on sale at the stores!  Oh, but was I wrong!  Check this recipe out – courtesy of Paula Dean, my favorite Georgia cook!

 

Prep Time: 10 MINUTES!!! 🙂

Freeze Time: 6 hours

Servings: 8 servings

 

3 egg yolks*
1 (14-ounce) can sweetened condensed milk 
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cups heavy cream, whipped (Hint: start with only one cup of cream, then whip it to two cups)
 

In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
To serve, scoop ice cream from pan or cut into slices. 
 

* Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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About Kim

I am a sinner, miraculously saved by grace, living by faith, and pressing toward the mark of being more like Christ. I absolutely love being a stay-at-home mom! I'm also a caterer for a few weddings throughout the year, a baker, and a party planner. And I love to play in other people's kitchens as well as my own! My husband, Chris, just finished his studies for his MA degree in Pastoral Studies. He's a wonderful (and super smart!) daddy - and the most loving and supportive husband. My two beautiful daughters, Chloe and Kami, are the joys of our lives! We pray that they both would be greatly used of the Lord. Throughout their short time here on earth, we have learned so much about ourselves, our God, and the gratefulness we have towards our own parents, who raised us in the ways of God's Word. Our third unborn child is a blessing as well - even after its recent pre-diagnosis of Trisomy 18, or Edwards Syndrome. This blog has kinda turned into a little journal of sorts of our dark journey down this rather uncommon road. I stay busy cooking, cleaning, gardening, and raising the plants I killed back to life, and homeschooling. I blog when get the chance. :) We are always happy to have visitors, so please stop by anytime! Although, if you do give us a call first, we'll make sure to have some fresh cookies and sweet tea available when you arrive!

One response »

  1. This was a bad recipe to post! 🙂 I’m on my 3rd batch already! First one I used strawberries instead of Oreos. Very good. Second batch was M&Ms. WAY too sweet and the candy coating bled turning it a yuckky color. I think I finally perfected it. I used 2 cups of cream and whipped them instead of the one you suggested. Not so sweet. It also improved the texture from a little gummy to a smoother, creamier texture. I also cook the milk, eggs and vanilla to kill any potential bacteria. And batch #3 was made with crushed Heath bars. Definitely a keeper recipe! I posted it on my blog too! Thanks for sharing it!

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