No-Churn Ice Cream
Those of you with a sweet tooth, listen up. July is National Ice Cream Month! In July, my summer to-do list goes from sitting out by the pool to making my own ice cream. Hey, it’s the only time of year I can justify such indulgence. My favorite homemade ice cream? A no-churn vanilla and chocolate ice cream! Start by whipping 2 cups of heavy cream until soft peaks form. Add ½ cup of condensed milk and 2 teaspoons of pure vanilla extract into 1 cup of your whipped cream. Fold gently, ensuring you don’t deflate the cream. Transfer to a bowl. Now for the chocolate. Sift 2 tablespoons of unsweetened cocoa powder into 2/3 cup of sweetened condensed milk. Mix well before folding into the remaining cup of whipped cream. Transfer to a separate bowl, and freeze with vanilla for six hours before serving. Add a splash of bourbon to the vanilla or some bailey’s to the chocolate for a kick. In fact, the alcohol will help keep your ice cream soft and creamy. So eat up. Summer’s calling!