Welcome to my third blogging experience...created in order to keep my other blogs free of my crazy rantings. This space will be dedicated to the day to day trials and tribulations of motherhood and life in general...as well as the experiences that come with trying to rediscover the many basics of life that have been lost to the constant hullabaloo and cookie cutter mentality that has become the 21st century.

I am a proud mama to our first born, Gracie, who waits for us in Heaven, and her very lively little sister, Jenna. I am a semi-crunchy mama who works full time outside of the home. If you come here to read, expect to find posts related to cloth diapering, breast feeding, homemade baby food, organics, cooking and recipes, day care & working outside the home, baby wearing, natural childbirth, general fitness, general nutrition, environmental topics, etc.


Feel free to ask questions, share valuable information that you might have or share your thoughts and/or opinions. Please do not come here to attack the things that I believe or the way I live. I will respect your opinions as long as you respect mine, even if it means agreeing to disagree!! :-)



Sunday, March 20, 2011

Homemade Ice Cream

My in-laws gave us an ice cream maker a couple years ago for Christmas, and for the last year or so we have been making ice cream a few times a month.  We usually make plain vanilla and then dress it up when we eat it.

VANILLA ICE CREAM
  • 2 (14 ounce) cans sweetened condensed milk
  • 5 cups milk
  • 2 cups heavy cream
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon salt
I usually use 2% milk and half-and-half instead of the heavy cream.  If desired, you can add 3 cups of fruit pieces. 

2 comments:

Dawn Brown said...

It's so weird you posted this. I bought an ice cream maker last year and I just broke it out again yesterday. We made birthday cake ice cream and it turned out perfect! My favorite is peppermint ice cream (which is basically vanilla with the crushed peppermint pieces added at the end...although, I also use peppermint extract instead of vanilla).

After experimenting last year, we discovered we like "custard" style ice cream best, which involves cooking the base over the stove and cooling it for a few hours before adding cream. It's more time consuming, but absolutely worth it! I've never tried a recipe using sweetened condensed milk...I'll have to give yours a whirl! Tonight I'm making cookies and cream...yummy!

Holly said...

Our family has our own recipe and it's really good!! Snow ice cream is good too!