I’ve often praised the merits of Cooks Country magazine…my go-to magazine for all things cooking. I like this publication because it features “normal” food, extensively tested, and expertly prepared. Any cook with moderate cooking skills can follow any recipe and it will turn out fantastic.
In the June 2010 issue, they featured a recipe for vanilla ice cream that required no ice cream freezer. I love homemade ice cream but I’ve never been interested in having another rarely used bulky appliance to store.
The outcome was delicious. I made a chocolate sauce to go with it, but the sauce proved unnecessary. My tasters felt like the tangy vanilla stood on its own just fine. Also, the ice cream was at perfect “scoop” consistency at 8 hours.
Below is my version of the recipe published in Cook’s Country. Please go buy a copy of the June 2010 issue to read for yourself their take of how this came to be. Or better yet, subscribe! You will not be disappointed.
In the June 2010 issue, they featured a recipe for vanilla ice cream that required no ice cream freezer. I love homemade ice cream but I’ve never been interested in having another rarely used bulky appliance to store.
The outcome was delicious. I made a chocolate sauce to go with it, but the sauce proved unnecessary. My tasters felt like the tangy vanilla stood on its own just fine. Also, the ice cream was at perfect “scoop” consistency at 8 hours.
Below is my version of the recipe published in Cook’s Country. Please go buy a copy of the June 2010 issue to read for yourself their take of how this came to be. Or better yet, subscribe! You will not be disappointed.
Magic Vanilla (Toni's version)
2 T of Ghriradelli white chocolate chips
½ c of fat free sweetened condensed milk (as if fat free matters…puhleeze)
¼ c sour cream (no more! It’s tangy enough.)
Pinch of salt
1 T of vanilla extract
1 ¼ cup of heavy whipping cream
Put the white chocolate chips and the sweetened condensed milk into a medium microwavable bowl and cook for 30 seconds. Remove and ensure the chips are completely melted by stirring. Then add the sour cream, salt and vanilla to that mixture, mix well. Set aside.
Beat cream with mixer until soft peaks form. Take about half of the cream mixture and mix with the condensed milk mixture. Then fold in all the rest. Mix just to incorporate, don’t go crazy.
Spoon into a quart size dish and place in your freezer. Wait about 8 hours to scoop for perfect consistency ice cream, or of course, freeze overnight. Keeps about two weeks.
Optional (but good!) Fudgey Sauce
¾ c of whipping cream
Pinch of salt
1 T of light corn syrup
6 oz of semi-sweet or bitter-sweet chocolate, chopped. Chips will work here too.
1 t of vanilla
Heat whipping cream, salt and corn syrup on medium heat till very hot but not bubbling or scorched. Take off heat. Add chopped chocolate and stir till melted. Then add vanilla. Let cool to almost room temperature before pouring over ice cream.
2 T of Ghriradelli white chocolate chips
½ c of fat free sweetened condensed milk (as if fat free matters…puhleeze)
¼ c sour cream (no more! It’s tangy enough.)
Pinch of salt
1 T of vanilla extract
1 ¼ cup of heavy whipping cream
Put the white chocolate chips and the sweetened condensed milk into a medium microwavable bowl and cook for 30 seconds. Remove and ensure the chips are completely melted by stirring. Then add the sour cream, salt and vanilla to that mixture, mix well. Set aside.
Beat cream with mixer until soft peaks form. Take about half of the cream mixture and mix with the condensed milk mixture. Then fold in all the rest. Mix just to incorporate, don’t go crazy.
Spoon into a quart size dish and place in your freezer. Wait about 8 hours to scoop for perfect consistency ice cream, or of course, freeze overnight. Keeps about two weeks.
Optional (but good!) Fudgey Sauce
¾ c of whipping cream
Pinch of salt
1 T of light corn syrup
6 oz of semi-sweet or bitter-sweet chocolate, chopped. Chips will work here too.
1 t of vanilla
Heat whipping cream, salt and corn syrup on medium heat till very hot but not bubbling or scorched. Take off heat. Add chopped chocolate and stir till melted. Then add vanilla. Let cool to almost room temperature before pouring over ice cream.
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