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Author:
Franco Salzillo
Making ice cream at home is a fantastic weekend project and a great way of having ice cream in the freezer at all times. After all, ice cream is the source of creamy milkshakes, a lovely dessert, and a crave-quencher at all hours, even late at night.
The thing is, not all ice cream is created equal, and most commercial versions are loaded with artificial ingredients, and if they’re natural, they’re rarely organic, and it matters.
If you want to treat yourself with organic ice cream, make it yourself with certified organic ingredients — this is the way. And let’s all be thankful that organic ingredients are more common than ever. Look around, and you can find every ingredient grown organically and sustainably.
Vanilla ice cream is everyone’s favorite; let’s start with that. In fact, vanilla ice cream has been the most popular ice cream flavor since the frozen treat became popular over a century ago. Even if there are more exciting and exotic ice cream flavors out there, vanilla is a classic.
Why enjoy organic ice cream? Because it’s healthier for you and the planet. Nonorganic ice cream might contain unhealthy artificial ingredients, and there’s no room for those in the new century.
Finally, making ice cream at home is easy, even without an ice cream machine. And yes, the result is smooth and sweet, just how we like it. Here’s what you need to make ice cream fast with no ice cream machine.
To make ice cream at home, you’ll need condensed milk; that’s the thick, creamy and sweet kind. This is the base of every ice cream, especially if you’re making it without an ice cream machine.
You also need heavy whipping cream as it adds the smooth, airy texture to ice cream. You must whip it and combine it with the rest of the ingredients before freezing immediately — that’s the trick behind homemade ice cream!
Then you have the flavoring, which can be anything, in this case, vanilla extract and a pinch of salt to stabilize the ice cream. Doesn’t that sound easy? It is! Once you get the hang of it, experiment with other ingredients and flavorings — nothing can stop you now, ice cream maker!
In a mixing bowl, combine the condensed milk with the vanilla and salt. Set aside.
In a second bowl, whisk the whipping cream until stiff peaks form.
Fold the condensed milk mixture into the whipped cream.
Pour the mixture into a shallow baking tray and freeze overnight.
Serve as is garnished with mint leaves or transfer into a reused ice cream container.
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