Since mentioning my new found interest in gelato making, I have been craving something cold and mango. No, I did not go out and purchase a new kitchen gadget dedicated to making ice cream or gelato (although I would like to). After some brief research, I did manage to uncover a simple way of making your own icy cold dessert in a matter of minutes, not counting the freezing time of course.
Thanks to Eagle Brand, homemade ice cream has never been easier to make. The basic recipe is made up of 3 ingredients – Heavy (Whipping) Cream, Pure Vanilla Extract and Sweetened Condensed Milk. I’ll admit that I was skeptical about how the ice cream would turn out but the end results are quite good.
I followed Eagle Brand’s basic ice cream recipe and made my own variation by adding 1 cup of fresh mango puree. The ice cream was ready in about 6 hours. I was worried about how “mangoey” the ice cream would taste but it was nice. I think if I added 1.5 cups of puree, the texture of the final product would be too icy. Speaking of texture, the ice cream turned out creamier than I thought it would. It’s definitely not as airy as store bought stuff but still good in my opinion.
Ready for the recipe and the how to?
Basic Homemade Ice Cream
Courtesy of Eagle Brand
Ingredients:
1 can (300 mL) Eagle Brand® Regular or Low Fat sweetened condensed milk
2 tbsp (30 mL) vanilla extract
2 cups (500 mL) whipping cream
Preparation:
1. Combine sweetened condensed milk and vanilla extract.
2. Whip cream in a large bowl until thick and cream hold its shape. Fold whipped cream into sweetened condensed milk.
3. Pour into 9” x 5” (2 L) loaf pan or an 8” x 8” (2 L) pan; cover well. Freeze 6 hours or until firm.
Shani’s Mango Variation: Fold 1 cup mango puree into the sweetened condensed milk and vanilla mixture.
If you’re ever craving homemade ice cream, this Eagle Brand method is basically kitchen dummy proof. The con of course is you don’t even have to look at the food labels to know how fatty and rich the dessert is. Make sure you spread the calorie love because this ice cream is definitely a treat that is meant to be shared!
What’s cooking in your kitchen this Wednesday?
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{ 2 comments… read them below or add one }
why do I have a Cusinart Ice Cream Maker again? It’s huge and takes up so much space.
This sounds delicious! I will have to give this a try. Thx Shani!
I thought you only have the soft serve maker. You can actually use this same recipe and throw it into an ice cream maker. No need to whip the cream first since the ice cream maker will incorporate the air.
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