Sorry that it’s been a while (as Max said, I was at home for some time and out of the city without need to cook). Then I had my wisdom teeth out (have yet to see whether my
intelligence has dropped significantly) and was thus unable to eat many yummies (STILL MISSING THE ABILITY TO EAT POPCORN AND MORE IMPORTANTLY KETTLE CORN). Now Max is gone home and EVERYTHING IS FALLING APART.
Well, not everything. I finally got around to perusing the interwebs and finding another recipe. To be honest, I’m not quite sure it’s considered cooking (as there’s little heat involved), but I figured it’d be appropriate for the lovely summer weather.
I’m talking, of course, about HOMEMADE ICE CREAM.
Finding a recipe was not exactly straightforward, I assure you (and if I’m being perfectly honest, I’m not quite sure it’s technically ice cream, but hey, if it looks like ice cream and it smells like ice cream and it feels like ice cream and it tastes like ice cream…), as I unfortunately don’t have, and am not likely to acquire, an ice cream machine. Still, Google does wonders, and gave me multiple ice cream maker-less methods to try. So without further ado…
Recipe of choice: Easy Homemade Ice Cream without a Machine from kevin & amanda, found here.
This recipe was super easy and customizable; dangerously so, as I’ll likely be revisiting it quite a lot in the future. Unfortunately I was/am lacking Max and his fancy camera and picture-taking skills as well as the ability to remember to take pictures during the process, so you’ll have to live with the unartistic photos I just ran and took with my iPhone camera.
I used the base recipe (2 cups heavy whipping cream and 1 can/14 oz. sweetened condensed milk) and added in vanilla and chocolate chips and Peanut Butter Caramel Sauce from Tracey’s Culinary Adventures found here.
So the process went something like this:
- Pause in MCAT studying. Decide to make ice cream. Decide on recipe to make. Buy ingredients.
- Start peanut butter caramel. Mix together everything (except corn syrup because I didn’t have any and didn’t want to buy it) and set aside to cool.
- Wait while caramel cools and try to study more. Meanwhile, place bowl + hand mixer metal things and heavy whipping cream in fridge.
- Mix cooled caramel (around half of the recipe) to sweetened condensed milk. Add a handful of chocolate chips and a splash of vanilla and maybe a little cinnamon. Mix together.
- Whip heavy whipping cream using hand mixer (just keep beating until stiff peaks form).
- Fold whipped cream into sweetened condensed milk mixture. Notice that ice cream is not in fact becoming peanut butter caramel swirl but is in fact all mixing together. Start to panic mildly. Try to swirl in more caramel so ice cream looks pretty. Fail because caramel has hardened in fridge. Give up and cover ice cream with squiggles of Magic Shell chocolate topping instead.
- Stick ice cream in freezer overnight.
Let me tell you, this ice cream, though sticklers might tell you it’s not ice cream since such and such or whatever, is SUPER YUMMY. It’s definitively peanut butter chocolate ice cream and is so creamy and delicious that I’m a little skeptical that it came out of this container in my freezer (are there magic pixies in there who make these things happen?). Sure, the method may not work for everything, and it’s no Ben & Jerry’s or Häagen-Dazs or whatever your drug of choice, but it’s cold and sweet and wonderful nonetheless.
Dishliciousness: 10/10 (hey, it’s ice cream!)
Recipe difficulty: 2/10 (might be difficult if you don’t have an electric mixer, need to buy specific ingredients you might not have, waiting for the ice cream to freeze is a little difficult 😉 )
Overall experience: 4.5 Connie heads out of 5! I love the easiness and customizability of this recipe and will definitely make it again.
I give it another week… tops. Maybe more like 2 days considering that large chunk already missing…
Happy National Ice Cream Month everyone!