Have you ever tried to make ice cream as simply as this, and does it work?

Even before I opened the question I had a feeling I knew what it was referring to lol. I’ve made this exact recipe and it turned out great. It’s been a while since the last time I made it, but from what I can recall the texture wasn’t very creamy for obvious reasons, but the flavor was excellent considering the simplicity of the recipe. Let me know how it turns out and whether you like it if you end up making it.

I don’t see why I wouldn’t work but I don’t see it working as well as a “real” recipe either. I make ice cream all the time and it’s really not all that complicated honestly. (I think the ice cream mixer I picked up was like $25) The thing I’d be concerned with, with that recipe is that it’s not being kept cold while it’s being whipped like what happens in a normal ice cream maker. I’m not sure how that would effect the end product, though it seemed to have worked out well for @jordym84.

I’ve tried plenty of “simple” recipes where it just uses milk and heavy cream but none of them come out tasting as good as when you make a custard first.

It’s funny you ask this question now, I was getting ready to make my first batch of the year tomorrow :P

I think this must be what my neighbor used to do when I was a little girl. I remember her pouring “milk” and something canned together to make ice cream and just mixed it all together in a few minutes. Then she stored it in a loaf pan in the freezer. She made flavors like mango also. Interesting recipe, I’m glad you posted it, I look forward to reading other responses.

Elephants love vanilla ice cream! Thanks for the recipe. I’m going to make it today.

I am guessing that since it’s originally from the magazine Woman’s Day, they wouldn’t publish it without trying it first, so it must work.

Hm… I’ve never tried it, but I’d warn against beating too much, or you’ll just have iced butter.

@Seek_Kolinahr: I don’t think it would turn to butter because of the canned milk, which I think would prevent the cream from turning to butter.

Cream turns into whipped cream, not butter. Butter would be what forms on the top when churned or shaken, and the whey would be left behind. Or, am I remembering that wrong? I never make whipped cream or butter, except we made butter in Home Ec class when I was in Jr. High, and that is how I remember it from so long ago. My memory could be easily wrong.

@JLeslie: Cream turns into whipped cream, and if whipped too long, it then turns into butter.

However, in this case, responding to @Seek_Kolinahr, I was saying that I think with the canned milk, whipping this concoction too long won’t turn it into butter, because of the addition of the canned milk.

@jca Good to know. Maybe I will try making my own. I almost never use butter, and when I do buy it, it lasts forever. Sometimes it is hard to find a small container in the store.

It’s a fun project for kids – put some heavy cream in a baby food jar, and they can shake it into butter.

@JLeslie if you end up making butter, I’d recommend making a compound butter , so many possibilities and oh so yummy :)

@Jeruba; Prep time is ten minutes.Cost is minimal. Whip up a batch and taste. Then let us know.

@uberbatman Thanks for the suggestion, but I actually don’t tend to like them. I am always the one in restaurants asking for plain butter when they automatically bring out the butter with cinnamon or herbs mixed in.

@Seek_Kolinahr I remember fondly, making butter like that when I was in Kindergarten. I am soooooooo craving some homemade butter right now. I may have to make some of that soon.

@uberbatman I’ve saved a few Compound Butter recipes in my files, they all look so tasty. I think I might make some of those for Thanksgiving this year.

@Jeruba I’ve never actually made ice cream before, but one of my girlfriends made a Granita in a similar manner and it turned out great.

246 calories per serving!

Mmm. Melt a Milky Way candy bar and add that. Or strawberries. If you do strawberries let them soak in sugar first.