We All Scream For Ice Cream
Ice cream is the unofficial treat of summer, but for so many of us it's an intimidating task to think about making it at home!
Story and Photography by Kerry Guice
I remember my friends’ moms growing up having those big wooden barrel ice cream churners, and well into adulthood I didn’t even look up recipes to see if it was something I could do. Once I did finally look into making it, I was hooked on that flavor of creamy, rich homemade ice cream! Even still, it took several steps and was something you had to keep an eye on for a long period of time.
Fast-forward to two summers ago when we spent a week at the beach with my husband’s family. My sister-in-law brought a recipe for no-churn ice cream and I was skeptical that only a couple of ingredients would be able to taste anything like real ice cream! I just grinned and took a bite, hoping I could fake a compliment for her, as she was excited to see what I thought. It was some of the creamiest ice cream I’ve ever had, and the kids all got to mix in their favorite flavors and come up with their own “recipe.”
It’s been a huge hit every time I’ve made it since then, and it’s too easy! There’s just something about licking a melting ice cream cone on a hot day that makes it impossible not to smile! I hope you and your family love my version of this simple recipe!
VANILLA BEAN ICE CREAM (THE BASE RECIPE)
1 quart heavy whipping cream
2 cans sweetened condensed milk
1/2 teaspoon vanilla extract
1 vanilla bean, split and scraped (add scraped insides to ice cream and discard bean pod)
1/4 teaspoon fine sea salt
In a large mixing bowl, whip heavy cream until soft peaks form, then add salt, vanilla extract and vanilla bean. Beat until stiff peaks form and then carefully fold in condensed milk. Transfer to a freezer-safe container overnight (or around 10-12 hours).
Ice Cream base of Vanilla Bean
1 cup chopped strawberries
1 cup raspberries
1/4 cup blueberries
1/4 cup jam
Gently mash the strawberries and raspberries. Stir in the jam and blueberries. Swirl the mixture into the base ice cream after you transfer to the freezer container.