How
to Make Ice Box Ice Cream
Ice
box ice cream is very simple to make. It doesn’t take an ice
cream freezer. Just beat, mix, and freeze. Because it is so easy,
it makes a great, casual, summertime dessert. Here’s how to
make it:
1. Beat the
whipping cream until soft peaks form.
2. Mix in the liquid ingredients.
3. Fold in any fruit, nuts, or candy.
4. Pour it into a one-quart pan or baking dish and freeze.
That’s
all there is to it.
There are some
recipes for ice box ice cream that ask you to stir the ice cream
periodically as it is freezing. It certainly makes it fluffier but
we don’t think it’s necessary and the beauty of this
dessert is its mix-and-forget-it method.
This is a rich
ice cream, richer than many of the ice creams that we buy in the
store. It relies on whipped cream to incorporate the air into the
mixture and give it structure. (It is important that you whip the
cream until soft peaks form.) You cannot substitute milk for cream.
The fat in the
cream gives the ice cream richness. It does not rely on gums as
some ice creams do.
The sweetness
in our recipes comes from the syrups and a bit of sweetened condensed
milk. (When you consider the number of servings, there really isn’t
that much sweetened condensed milk.) Though we haven’t tried
it, we believe that you could use artificial sweeteners for all
or part of the sweetener.
Here are some
recipes for ice box ice cream.
