Fresh ‘n fruity: Easy homemade ice cream
Fresh ‘n’ fruity ice cream — lickety-split!
Here’s the scoop. Nothing beats fresh fruit ice cream on a hot summer’s day… except creamy fresh ‘n’ fruity ice cream you make yourself — without an ice cream maker!
Easy Homemade Strawberry Ice Cream
3 egg yolks*
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1 teaspoon vanilla extract
1/2 cup chopped strawberries
2 cups (1 pint) whipping cream, whipped
2 cups fresh or unsweetened frozen strawberries, mashed or pureed (1 cup)
In large bowl, beat egg yolks; stir in Eagle Brand, vanilla and chopped strawberries. Fold in whipped cream. Pour 1/3 mixture into aluminum foil lined 9×5-inch loaf pan or other 2 quart container. Spoon 1/3 mashed strawberries on top. Repeat layering; top with strawberry mixture. Swirl with knife or spatula. Cover, freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer.
Blueberry:
Omit vanilla and chopped fruit. In large bowl, beat egg yolks, stir in Eagle Brand and 1 teaspoon grated lemon rind. Fold in whipped cream. Proceed as above; layering with 1 cup pureed blueberries. Freeze as above.
Peach:
Omit vanilla. In large bowl, beat egg yolks; stir in Eagle Brand, 1 cup mashed peaches, 1/2 cup chopped peaches and 1/4 teaspoon almond extract. Fold in whipped cream. Freeze as above.
*Use only Grade A, clean, uncracked eggs. Please see the following guidelines on safely using eggs in homemade ice cream.
Prefer to use cooked eggs (custard) in your ice cream?
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Or use the following updated recipe from Borden.
Easy homemade strawberry ice cream recipe
3 cups (1-1/2 pints) half-and-half
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 tablespoon vanilla extract
1 cup pureed or mashed strawberries
Red food coloring
Combine all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer’s instructions.
Refrigerator-freezer method
Omit half-and-half. Combine sweetened condensed milk and vanilla in large bowl; stir in pureed strawberries and food coloring, if desired. Beat 2 cups (1 pint) heavy cream until whipped (do not use non-dairy whipped topping). Fold into strawberry mixture. Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
(Doesn’t include egg yolks.)
