Vanilla ice cream with mix-ins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Half-and-half |
| 1 | can | Sweetened condensed milk (not evaporated); (14-ounce) |
| 1 | tablespoon | Vanilla |
Directions
Combine all ingredients; freeze according to manufacturer's directions.
Yield: About 1½ quarts (12 servings).
Fruit variation: Add 1 to 2 cups chopped fresh, ripe fruit before freezing ice cream. Heath Bar: When almost frozen, add 10 ounces chopped Heath bar.
Coffee: Add 5 tablespoons instant coffee powder before freezing. Other: Add 10 ounces chopped or crumbled candy, brownies, cookies, nuts or chocolate chips when ice cream is almost frozen. Refrigerator-Freezer Method: Omit half-and-half. Combine condensed milk and vanilla. Fold in 2 cups of whipping cream, whipped. (Do not use nondairy whipped topping.) Pour into a 9-by-5-inch loaf pan or other 2-quart container; freeze 6 hours or until firm.
Recipe from Henry Gentry, co-owner of Henry's Homemade Ice Cream in Plano, Texas.
Recipe by: St. Louis Post-Dispatch 7/22/96 Posted to MC-Recipe Digest by Cynthea <Cynthea@...> on Mar 25, 1998
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