Written By: Shawn Krajewski
I scream, you scream, we all scream, but for what exactly? While you're pondering that problem, I have some delicious overnight ice cream recipes you need to try. Both recipes have distinct flavors and preparations. However, there are some common materials you will need for both recipes:
2 Large Bowls (at least12-ounces)
Mixer
Rubber Spatula
Measuring Device
Large Container to hold the ice cream
Freezer or wait until winter to let it chill outside.
Vanilla
This is probably the best flavor out of the two. The consistency and taste are perfect. Plus, it provides the most ice cream out of the two recipes.
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Ingredients:
Pint of Heavy Cream
1/16 Teaspoon Salt
14-ounce (1 can) Sweet And Condensed Milk
2 Teaspoons Vanilla Extract
Step 1: Prep
Get out a large bowl and a measuring device. Measure 2 teaspoons of vanilla extract and place it in the bowl, followed by a pinch of salt and sweetened condensed milk. Tip the can of milk over and watch it ooze out. When it slows down significantly, use a spatula to scrape out the remainder of it.
In a separate bowl, pour all the heavy cream. Use a spatula to ensure you get every last bit. I especially recommend using the flat side to get deeper into the container better than using the rounded end.
Step 2: Mixing
Get out your mixing device of choice and start mixing! (A moment of silence for those who choose to use a whisk). You want to ensure the mixture is uniform and homogeneous before you move on to the next steps. I also recommend a taste test to check the quality and consistency.
Step 3: Whipping
Take out a separate bowl from the heavy cream bowl and grab a mixer. A hand mixer would be preferable, but a stationary one also works well. If using a stationary mixer, use the bowl that fits into the mixer. If using a hand mixer, place the blades into the ice cream mixture and start at a low speed. Slowly turn up the speed until you reach the maximum. From there, tilt the bowl towards one side or another and place the mixer where the cream collects—all still in the bowl. Then, in a rotational pattern, slowly move the mixer through the heavy cream until it resembles whipped cream in consistency. Don't overdo it or the ice cream will be too thick.
Step 4: Mixing + Packaging
Finally, combine both mixtures into a single bowl and use a large spatula to mix them. Do not use the mixer or you will make a big mess. With both mixtures in the bowl, perform a folding-like motion with the spatula. To do so, bring the bottom part of the mixture up, flip it, and repeat. Also, remember to scrape the sides so you don't miss any parts. You want the entire thing to be a combined mass.
After everything is mixed, gather the container of your choice and scoop the ice cream in. Lastly, seal and place the container into your freezer (or another cold containment unit) for later indulging.
Chocolate
This one is my favorite. It's the least ice cream-like as its consistency is between fudge and soft serve. Nevertheless, this recipe is almost addictive in its taste and presentation.
Ingredients:
8-ounce Cool Whip
6-ounce Nutella
14-ounce (1 can) Sweet and Condensed Milk
1 Teaspoon Vanilla Extract
Step 1: Prep
Grab your measuring utensils and one of your bowls. Measure 1 teaspoon of vanilla extract and pour it into the bowl. Scrape all the sweetened condensed milk from the can and place it into the bowl. Finally, scoop out 6 ounces of Nutella and place it into the bowl.
Step 2: Mixing
Mix the concoction in the bowl until it is a singular mass. Take out a spatula and the Cool Whip. Resume mixing and add half of the Cool Whip. Finally, add the last 4 ounces of the Cool Whip and stir. The mixture should be light brown now. Don't worry about being super precise; there's no complicated technique. All you need to do is stir the ingredients until they form a combined mass.
Step 3: Packing
Use your spatula to scrape the ice cream into a container. Then, seal and place the container in the freezer. It should be ready by the next morning!
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