You can make this delicious homemade ice cream in a variety of flavors and it's so easy. You don't need an ice cream maker and it freezes up overnight!
The photo above shows mint chocolate chip, but you can use different extracts and candies or fruit. In place of the peppermint extract and chocolate chips, you can use vanilla and dried blueberries, almond and maraschino cherries, chocolate and strawberries, cinnamon with red hot candies, coconut and dried pineapple...The list is absolutely endless.
-1 (14 ounce) can sweetened, condensed milk
-2 tablespoons water
-2 cups whipping cream
-3/4 teaspoon extract of your choice
-3 to 4 drops of food coloring if you want the ice cream to be any color but an off white
-1 cup chocolate chips, candies or fruit--if you are using a fruit that isn't dried, you should blot out as much moisture as you can
Line a bread loaf pan with tin foil and set aside.
In a large mixing bowl, combine milk, water, extract and food coloring.
In another medium mixing bowl, whip your whipping cream with an electric mixer until it is fluffy. Fold the whipped cream into the milk mixture. Fold in the chocolate chips or other candies or fruit.
Transfer to the loaf pan and spread out so the top is relatively flat (you're going to want to cut slices later). Cover with more tin foil and place in the freezer for approximately 6 hours.
The next morning, lift the ice cream out of the pan and place on a plate. Remove the foil and cut in slices.
When I make this for a smaller bunch and I know it won't get completely eaten, I remove the tin foil from around the ice cream and put it back into my glass loaf pan, cover with tin foil and place back in the freezer. Then you can easily scoop it out to eat later.