Mike Garten
This homemade ice cream can be stored in the freezer for up to 2 weeks.
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Fruit Ice Cream
2 lb.
frozen fruit (take your pick!)
1/2 c.
sweetened condensed milk (7 oz)
Coconut Ice Cream
1/2 c.
sweetened condensed milk (7 oz)
Fruit Ice Cream
- In food processor, pulse fruit, occasionally scraping side of bowl, until finely chopped and fluffy. Add sweetened condensed milk, honey, and 1/2 teaspoon salt; pulse, occasionally scraping side of bowl, until smooth and whirring around blade in continuous wave.
- Transfer mixture to 5- by 9-inch loaf pan. Freeze, uncovered, until set, about 4 hours. Serve or cover tightly with plastic wrap and freeze for up to 2 weeks. Makes about 5 cups.
Coconut Ice Cream
- In large bowl, using electric mixer with whisk attachment, beat cream until stiff peaks form.
- Meanwhile, in second large bowl, whisk together sweetened condensed milk, coconut milk, and 1/2 teaspoon salt. Whisk in 1 cup whipped cream to combine, then fold in remaining whipped cream.
- Transfer mixture to 5- by 9-inch loaf pan. Freeze, uncovered, until set, about 4 hours. Serve or cover tightly with plastic wrap and freeze for up to 2 weeks. Makes about 6 cups.
Not sure how much frozen fruit to add? Here’s our Frozen Fruit Guide:
For 2 lbs mango chunks or 2 lbs whole strawberries, use 7 cups.
For 2 lbs sliced peaches or 2 lbs whole raspberries, use 8 cups.
For 2 lbs blueberries, use 8 1/2 cups.
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Source : Goodhousekeeping
