2019-08-01 Cook\'s Country

BIRTHDAY CAKE

Decrease vanilla to 2 teaspoons. Add

½ cup store-bought vanilla frosting

and ⅛ teaspoon yellow food coloring

with condensed milk. After transferring

cream mixture to loaf pan, gently stir

in 2 tablespoons rainbow sprinkles

before freezing.

BANANA–WALNUT–CHOCOLATE

CHUNK

Omit vanilla. Add 2 very ripe bananas

with condensed milk. After transferring

cream mixture to loaf pan, gently stir in

¼ cup chopped toasted walnuts and

¼ cup coarsely chopped bittersweet

chocolate before freezing.

MILK CHOCOLATE

Decrease vanilla to 1 teaspoon. Add

6 ounces melted milk chocolate with

condensed milk.

PEACH COBBLER

Omit sugar. Substitute bourbon for

vanilla. Add ½ cup peach preserves and

¼ teaspoon ground cinnamon with con-

densed milk in step 1. After transferring

cream mixture to loaf pan, gently stir

in ½ cup coarsely chopped shortbread

cookies before freezing.

SALTED CARAMEL–COCONUT

Decrease vanilla to 1 teaspoon. Increase

salt to ½ teaspoon. Substitute caramel

sauce for corn syrup. After transferring

cream mixture to loaf pan, gently stir in

¼ cup toasted sweetened shredded co-

conut. Dollop additional ⅓ cup caramel

sauce over top and swirl into cream mix-

ture using tines of fork before freezing.

MINT-COOKIE

Substitute ¾ teaspoon peppermint

extract for vanilla. Add ⅛ teaspoon green

food coloring with condensed milk. After

transferring cream mixture to loaf pan,

gently stir in ½ cup coarsely crushed

Oreo cookies before freezing.

KEY LIME

Omit vanilla. Substitute buttermilk

for whole milk. Add ½ cup limeade

concentrate with condensed milk. After

transferring cream mixture to loaf pan,

gently stir in ½ cup coarsely chopped

graham crackers before freezing.

DARK CHOCOLATE

Decrease vanilla to 1 teaspoon. Add

6 ounces melted bittersweet chocolate

and ½ teaspoon instant espresso powder

with condensed milk.

STRAWBERRY-BUTTERMILK

Substitute ½ cup buttermilk for whole

milk and 1 teaspoon lemon juice for

vanilla. After transferring cream mixture

to loaf pan, dollop ⅓ cup strawberry jam

over top. Swirl jam into cream mixture

using tines of fork before freezing.

PEANUT BUTTER CUP

Omit vanilla. Add ½ cup creamy peanut

butter with condensed milk. After trans-

ferring cream mixture to loaf pan, gently

stir in ½ cup coarsely chopped peanut

butter cups before freezing.

MALTED MILK CHOCOLATE

Decrease vanilla to 1 teaspoon. Add

6 ounces melted milk chocolate and

6 tablespoons malted milk powder with

condensed milk.

VANILLA NO-CHURN ICE CREAM

Serves 8 to 10 (Makes about 1 quart)

The cream mixture freezes more quickly

in a loaf pan than in a taller, narrower

container. If you don’t have a loaf pan,

use an 8-inch square baking pan.

2 cups heavy cream, chilled

1 cup sweetened condensed milk

¼ cup whole milk

¼ cup light corn syrup

2 tablespoons sugar

1 tablespoon vanilla extract

¼ teaspoon table salt

1. Process cream in blender until soft
   peaks form, 20 to 30 seconds. Scrape
   down sides of blender jar and continue
   to process until stiff peaks form, about
   10 seconds longer. Using rubber spatula,
   stir in condensed milk, whole milk, corn
   syrup, sugar, vanilla, and salt. Process
   until thoroughly combined, about
   20 seconds, scraping down sides of
   blender jar as needed.


2. Pour cream mixture into 8½ by
   4½-inch loaf pan. Press plastic wrap flush
   against surface of cream mixture. Freeze
   until firm, at least 6 hours. Serve.

Freeze

It in

a Loaf

Pan

Six

Hours

in the

Freezer

5

5

12

2

2

3

3

6

6

4

4

7

8

9

11

10

1