Ice Cream without a machine

 June is Dairy Month ! 

   

No Machine Ice Cream 

• 2 cups heavy whipping cream
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract

• In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
• In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
• If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
• Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hour

Ice Cream in a Bag :  makes a great science experiment . 

Equipment

• Large gallon size ziplock bag
• Quart size ziplock bag
• Oven mitts (to keep hands warm)

Ingredients

• 2 cups heavy cream
• 3 tbsp white sugar
• 1 tsp vanilla extract
• 3 cups ice
• ⅓ cup kosher salt

• In the smaller bag, add the heavy cream, sugar, and vanilla.
• Seal the bag and remove as much excess air as possible.
• In the larger bag, add the kosher salt and ice.
• Using oven mitts (to keep your hands warm) shake the bag for about 10 minutes.
• Remove from the bag and serve with optional toppings if desired.

Did you know? 

California produced the most milk in the United States in 2019 followed by Wisconsin and Idaho. Seven (7) states produced over 10 billion pounds of milk in 2019: California, Wisconsin, Idaho, New York, Texas, Michigan & Pennsylvania.