I almost forgot dessert.  What’s wrong with me?  Sorry.

Ever want to make your own ice cream, but dread the idea of dealing with one of those whacking great arm-breaking ice cream-making gadgets?  Yeah?  Me too.  Well, dread no more.  I hereby present you with the best and easiest:

Vanilla ice cream

and no exotic gadgetry required.

  • 1/2 c. sweetened condensed milk (don’t know ’bout you, but I swear by Eagle Brand®)
  • 1 oz. good, real white chocolate chips (Ghirardelli’s my pick)
  • 1 Tbsp. vanilla extract (Mexican, if you can get it)
  • a pinch of salt
  • 1/4 c. sour cream
  • 1 1/4 c. heavy cream, nice and cold

Microwave the condensed milk and the chocolate for for about thirty seconds–just long enough to get the chocolate to be melty.  Give it a good stir about half-way through.  Let that cool, and then stir in the next three ingredients.

Whip the cream until you arrive at the much-lauded “soft peak” stage, which’ll take, probably, about two minutes.  Fold that, about one-third at a time, into the milky-choco mix.  Freeze it, and there y’are.

Told you it was easy.

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