Homemade Ice Cream
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, no-cook recipe for 4 quarts of creamy homemade ice cream, easily customizable with fresh bananas or strawberries. This simple base yields a rich, velvety texture perfect for warm weather gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | 4 hours | 4 Quarts |
🔪 Key Equipment
- Large mixing bowl
- Wire whisk
- 4-quart ice cream maker
- Freezer-safe container
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 Cups | Half & Half | cold |
| 2 Cups | Whole Milk | cold |
| 1 Can | Sweetened Condensed Milk | standard size |
| 1 1/2 Cups | Sugar | granulated |
| 3 Tablespoons | Vanilla Extract | pure |
| 4-6 | Bananas | mashed |
| 1 Quart | Strawberries | mashed, optional alternative |
Instructions
Step 1: Prepare the Base
- In a large bowl, whisk together the 6 Cups Half & Half, 2 Cups Whole Milk, 1 Can Sweetened Condensed Milk, 1 1/2 Cups Sugar, and 3 Tablespoons Vanilla Extract until the sugar is completely dissolved and the mixture is smooth.
Step 2: Add Fruit and Churn
- Gently stir in your choice of 4-6 Mashed Bananas or 1 Quart Mashed Strawberries.
- Pour the mixture into the canister of a 4-quart ice cream maker and churn according to the manufacturer’s directions until the mixture is thick and frozen.
Step 3: Serve or Ripen
- Serve immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for at least 4 hours until firm and scoopable.
💡 Make-Ahead & Storage: Store in an airtight, freezer-safe container for up to 2 weeks; for best texture, let sit at room temperature for 5 minutes before scooping.
Original Recipe Scan
