Wednesday, June 22, 2011

The Secret to Homemade Ice Cream

Story Idea:
From outlandish to insect-infused, despite the flavor combination American’s are obsessed with ice cream. If you're a fan of ice cream, you may know that July is National Ice Cream Month, but you may not know that the secret to homemade ice cream may be right in your pantry.

Do-it-yourself ice cream is easier to make than you think. The secret lies in a can of Eagle Brand Sweetened Condensed Milk (the key ingredient behind delectable sweet treats like dulce de leche, flan, and Vietnamese coffee). Combined with milk and sugar, sweetened condensed milk can be the key to making almost any ice cream flavor - straight from your kitchen.  To celebrate here are some quick and simple DIY recipes:

Pineapple and Chipotle Ice Pops
Yield: 8-10 servings
Prep Time: 15 minutes

Ingredients:
1 (20 oz.) can crushed pineapple in pineapple juice, undrained
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
3/4 cup pineapple juice
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder

Instructions:
  1. PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chili powder in large bowl; mix well.

  1. SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.

Caribbean Pineapple Lime Ice Cream
Yield:  12 servings
Prep Time: 15 minutes
Cook Time: 0 minutes

1 (20 oz.) can crushed pineapple in pineapple juice, undrained
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
3 tbsps. fresh lime juice
2 tsps. vanilla extract
1 tsp. grated lime peel
1 cup heavy cream

1. COMBINE undrained pineapple, sweetened condensed milk, lime juice, lime peel, vanilla and food coloring, if desired, in large bowl; mix well.
2. WHIP cream in medium bowl with electric mixer at medium speed until stiff peaks form. Fold into pineapple mixture.
3. POUR into 9 x 5-inch loaf pan or 2-quart freezer-safe container. Cover; freeze until firm, about 3 hours.


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