It’s really starting to heat up here in the Pacific Northwest so I’m starting to create recipes that will keep us cool. A few years ago I purchased an ice cream maker and I do intend on using it sometime this summer but there’s other easy ways of creating your own fresh ice cream. With summer strawberry’s in full harvest there’s no reason not to enjoy a cool treat.
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 1 tablespoon vanilla extract
- 1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries
- Food coloring
- Heavy cream
How To Do It:
COMBINE sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.