I asked Caitlin to pick me up a container of cream so I could make ice cream and she brought me 2 large containers of cream. That is enough for 4 quarts of ice cream! So yesterday I made chocolate and vanilla ice cream. Today I am making maple pecan. I will still have 1 more load of ice cream to make but I don’t have any more sweetened condensed milk so it will have to wait a few days lol.
|Gather your ingredients:
2 cups heavy whipping cream
1 14 ounce can sweetened condensed milk
real maple syrup
1 or more cups chopped pecans
Melt 2 tablespoons of butter in saucepan, stir in 2 tablespoons real maple syrup. 1/2 teaspoon cinnamon and pecans. Over medium high heat stir pecan mixture until it bubbles for several minutes and most of the liquid is gone. Don’t burn it, but do boil it several minutes. Take pan off stove and let mixture cool. The butter and syrup will coat the pecans in a candy like coating. When cooled break it up and set aside. WARNING: this is very hot, don’t attempt to taste it because you WILL burn your tongue. Don’t ask how I know that.
In a 4 cup container, stir together your condensed milk and heavy cream. Add in 1 teaspoon vanilla extract and 2 tablespoons maple syrup.
If you are the think ahead kind of person, you will have mixed this up the night before and put it in the refrigerator to get completely chilled. I am not that person, so I put this container in the freezer and SET A TIMER for 1 hour. After 1 hour, give it a stir and see if the edges are starting to turn mushy. You want this mixture to get very cold but you don’t want it to freeze yet. That is why you want to set a timer so you don’t forget about it. There is my ice cream maker base next to it and a tub of chocolate ice cream I made yesterday. There is also a store bought (gasp!) ice cream in the base that Den brought me.
After probably 2 hours, remove your cream mixture and pour it into an ice cream maker.
Turn it on and when it gets soft servish, pour in the nuts and continue running ice cream maker to stir the nuts all in.
Pour ice cream into a container and freeze several hours to overnight.
About Ice Cream Makers
|I have an ice cream maker that I bought several years ago from Aldi for $15. This was one of the best investments I have EVER made! I use it about once a week because chocolate ice cream is one of the few things my picky husband will eat. Luckily I am not a big chocolate ice cream eater. So if all I make is chocolate, I don’t eat it. This ice cream maker makes about 1 quart. You do have to think a bit ahead and put the base in the freezer ahead of time. I would suggest 2 days ahead. I pretty much keep it in the freezer all the time if possible.
If you don’t have an ice cream maker, you can still make ice cream. Just whip up the cream till stiff, then add in the condensed milk and other ingredients and pour into container to freeze. But if you love ice cream, buy a maker. There is one on Amazon that Mom got and likes.
Other Ice Cream Flavors
Vanilla – use above recipe but leave out nut mixture and maple syrup.
Chocolate – use vanilla recipe but stir in 1/4 cup cocoa powder into the condensed milk before stirring in cream.
You can use the vanilla or chocolate base and add different things to it – I added chopped up reeses peanut butter cups into vanilla ice cream and carefully stirred in chocolate syrup. Oh that was good!
I did add some mashed up strawberries once and it was good, but the fruit freezes up hard and I wasn’t real happy about that.
I also added 1/2 cup pumpkin puree to vanilla along with some pumpkin pie spices. That also was good.