One of our regular contributors, Edith Tarter, passed along this recipe for homemade ice cream. The weather has turned cooler recently, but you know we'll likely see the return of ice cream weather soon. (Oh who am I kidding? It's always ice cream weather in my world.) - Tara
Here's a simple recipe for homemade chocolate ice cream that requires no cooking! I use an ice cream maker attachment for myKitchenAid stand mixer that streamlines the process. (I store it in the freezer, so it's ready to use when I am). Readers should note that the recipe calls for WHOLE chocolate milk. I found such at Woodman's and Wal-Mart. (Check labels closely; most chocolate milk is made with lowfat milk.)
Today, I amended the recipe to make Strawberry Ice Cream, substituting plain whole milk and strawberry syrup for the chocolate milk and chocolate syrup. The possibilities for new flavor combinations are endless, given all the flavored sryups in the market today (maple, caramel, mint chocolate, cherry, raspberry, butterscotch, etc.). If your family likes crunch, throw in chocolate chips, nuts, chopped candy bars and such before you transfer to the freezer.
Since there are no eggs in the recipe, this would be great for anyone with egg allergies. My family gives this recipe 10 thumbs up!
NO-COOK ICE CREAM
1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 cups whole chocolate milk (or plain milk if making a different flavor)
2/3 cup chocolate syrup (or other syrup flavor)
1 cup add-ins, (choc chips, chopped candy bar, etc.), optional
Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Stir in the optional add-ins, transfer to an airtight container, and place in freezer. Freeze until firm, about 2 hours.
Source: Southern Living, AUGUST 2004