Wednesday, May 25, 2011

No churn ice cream

I saw a recipe in the latest issue of Martha Stewart everyday food and decided to try it out. This is pretty tasty:

No Churn ice cream (1.5 quarts)

14oz sweetened condensed milk
2 tsp vanilla extract
2 tbsp Bourbon (optional)
2 cups cold heavy cream

Beat cream until stiff peaks form. In a separate bowl, mix together the condensed milk, vanilla and bourbon and then fold mixture into the whipped cream. Pour mixture into a container and freeze until firm. Leave covered in freezer for up to a week, if it lasts that long.

More company coming to visit tomorrow too

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