No Cook Vanilla Ice Cream With Variations

 

1 can sweetened condensed milk – (14 ounce)
1 can evaporated milk (5 ounce)
2 Tablespoons sugar (for sugar-free use Splenda or sugar substitute)
2  teaspoons vanilla
2 cups whole milk (for low-fat use 1% or skim milk)

Whisk all ingredients in a pitcher or bowl until blended.  Cover and chill 30 minutes.

Pour milk mixture into freezer container and freeze according to manufacturer’s instructions.

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes.  Freeze until firm for 1 ½ hours if desired.  This recipe will make 1 quart, but I doubled it to make ½ gallon.

Variations:

No-cook chocolate ice cream:  omit sugar, vanilla and milk.  Add 2 cups chocolate milk and 2/3 cup chocolate syrup.  Proceed as directed.  Makes 1 quart.

No-cook peach ice cream:  Omit vanilla and sugar, and reduce milk to 1 ¼ cups.  Process 4 peeled, sliced medium-size fresh ripe peaches or 1 (15.25 ounce) can peaches in light syrup, drained, with 2 tablespoons sugar; ¼ cup lemon juice; and ¼ teaspoon salt in a blender or food processor until smooth.  Stir in milk mixture with ¾ cup peach nectar.  Proceed as directed.  Makes 1 ½ quarts.

No-cook Strawberry ice cream:  Omit vanilla, and reduce milk to 1 ½ cups.  Process 1 (16 ounce) container fresh strawberries or 1 (16 ounce) package thawed frozen strawberries, 2 tablespoons lemon juice and ¼ teaspoon salt in a blender or food processor until smooth.  Stir in milk mixture.  Proceed as directed.  Makes 1 ½ quarts.

No-cook Turtle ice cream:  Prepare no-cook vanilla ice cream as directed.  Stir in 1/4 cup caramel sauce into prepared ice cream.  Remove container with ice cream from ice-cream maker, and place in freezer.  Freeze 15 minutes.  Microwave ½ cup semisweet chocolate morsels and 1 teaspoon shortening in a microwave-safe glass bowl at HIGH 1 minute.  Stir until smooth.  Place ¾ cup toasted chopped pecans on a parchment paper-lined baking sheet.  Drizzle pecans with melted chocolate.  Freeze 5 minutes.  Break into bite-sized pieces.  Stir chocolate-and-pecan pieces into ice cream.  Place in an airtight container; freeze until firm.  Make 1 ½ quarts.