There’s just nothing like homemade ice cream in the summer. Especially when it doesn’t require an ice cream maker.
I’m an ice cream fanatic, and I’ve passed that love on to Doodle. The really cool thing about our shared love of sweets is that if he asks for ice cream after dinner, well…then I get to have some, too.
And even though our Cuisinart ice cream maker is still one of our favorite wedding gifts after all of these years, it’s also kind of cool being able to mix up ice cream with just a stand mixer and a few hours in the freezer.
You’ll need just a few ingredients: 2 cups of heavy cream and a 14-ounce can of sweetened condensed milk. Beat that sweet, creamy goodness in the bowl of a stand mixer until it’s nice and thick – five minutes or so. Add in a bit of vanilla, and some chunks of chocolate.
Oh, and some dark cherries – ones that you’ve simmered in sugar until they are thick and syrupy.
Pour the cream into a freezer safe container.
Swirl the cherry reduction throughout.
Freeze it for about four hours.
And dig in.
- 2 1/2 cups cherries, pitted and halved (you may also use frozen cherries)
- 1/4 cup sugar
- 2 tablespoons water
- 2 cups heavy cream
- 1 can (14-ounce) sweetened condensed milk
- 2 teaspoons vanilla
- 1 cup chocolate chips or chocolate chunks
- Place cherries, sugar and water in a heavy-bottomed sauce pan. Bring to a boil, then reduce heat and allow to simmer until the fruit breaks down and the juices thicken, about 15 minutes. Place the mixture into a bowl and refrigerate until cool.
- Combine cream and sweetened condensed milk in a large bowl and beat until thick and creamy, and soft peaks form. Stir in vanilla and chocolate chips.
- Pour half of the cream mixture into a freezer safe container or a loaf pan. Top with half of the cherry mixture. Using a knife, swirl the cherry mixture into the cream. Repeat with the remaining half of the cream and cherry mixture. Cover and refrigerate until solid, about 4 hours
from Woman's Day, August 2013