Recipe: Vanilla Ice Cream with Variations (without an ice cream maker) plus Toppings and Storage and Serving Tips

VANILLA ICE CREAM WITH VARIATIONS
Source: Good Housekeeping Magazine, June 2000

You don't need an ice cream maker to whip up this old-fashioned dessert. Try the delicious variations - Rocky Road, Cherries Jubilee, Key Lime, Cappuccino, Chunky Candy, and Toasted Coconut-all easy, one-pan recipes.

1 (14 ounces) can fat-free sweetened condensed milk
3/4 cup low-fat (1%) milk
1 tablespoon vanilla extract
2 cups heavy or whipping cream

1. In large bowl, with wire whisk, mix condensed milk, low-fat milk, and vanilla until blended.

2. In another large bowl, with mixer at medium speed, beat cream until stiff peaks form. With rubber spatula, fold whipped cream into milk mixture until blended. Spoon mixture into 9 by 9-inch metal baking pan or glass baking dish or 2 1/2-quart metal or glass bowl. Cover with foil and freeze 2 hours.

3. After 2 hours, stir partially frozen ice cream mixture to evenly distribute frozen edges with not-yet-frozen center. Cover and return pan to freezer until ice cream is firm, about 3 hours longer or overnight.

4. To serve, let ice cream stand at room temperature 10 to 15 minutes for easier scooping.

Makes about 6 cups

VARIATIONS:

ROCKY ROAD ICE CREAM:
Prepare Vanilla Ice Cream as above but in step 1, add 1/2 cup unsweetened cocoa to milk mixture. In step 3, stir in 1 cup mini marshmallows, 1/2 cup semisweet-chocolate chips, and 1/2 cup salted dry-roasted peanuts, chopped, Makes about 8 cups

CHERRIES JUBILEE ICE CREAM:
Prepare Vanilla Ice Cream as above but in step 1, substitute 1 teaspoon almond extract for vanilla and add 2 tablespoons brandy if you like. In step 3, stir in 1 can (16 ounces) pitted dark sweet cherries in extra heavy syrup, drained and each cut in half. Makes about 6 1/2 cups

KEY LIME ICE CREAM:
Prepare Vanilla Ice Cream as above but n step 1, substitute 2 teaspoons freshly grated lime peel and 1/2 cup resh lime juice (from 4 limes) for vanilla. Makes about 6 1/2 cups

CAPPUCCINO ICE CREAM:
In cup, dissolve 3 tablespoons instant espresso coffee powder and 1/4 teaspoon ground cinnamon in 1 tablespoon hot water, Prepare Vanilla Ice Cream as above but in step 1, add espresso mixture to milk mixture. Makes about 6 cups

CHUNKY CANDY ICE CREAM:
Prepare Vanilla Ice Cream as above but in step 3, stir
in 8 ounces favorite candy bars or malted milk balls, chopped (about 2
cups). Makes about 7 cups

TOASTED COCONUT ICE CREAM:
Prepare Vanilla Ice Cream as above but in step 3, stir in 1 cup sweetened flaked coconut, toasted. Makes about 7 cups

TOPPINGS:

YOUNG AT HEART:
* Broken up cookies such as chocolate chip, peanut butter, tea biscuits, or chocolate-covered wafers
* Chopped candy such as malted milk balls, peanut brittle, string licorice, or chocolate-covered mints
* Coarsely crushed pretzels or popcorn
* Grape jelly with chopped peanuts
* Cut-up granola bars or lightly crushed breakfast cereal
* Crumbled plain doughnuts or crullers

THE SOPHISTICATED TOUCH:
* Slivered preserved ginger with syrup
* Crumbled brandied fruitcake
* Fresh raspberries with raspberry or orange liqueur
* Lemon curd with freshly grated lemon peel
* Toasted chopped hazelnuts with chocolate-hazelnut spread
* White-chocolate truffle candies with grated bittersweet chocolate

ON THE WILD SIDE:
* Instant espresso coffee granules
* Sliced strawberries and cracked black pepper
* Mashed avocado with freshly squeezed lime juice
* Minced fresh herbs such as thyme, rosemary, or lavender
* Preserved lemons (citron confits), slivered, with syrup

TIPS:

FLAVOR SAVERS:
To ensure heavenly ice cream from first to last spoonful...

*Check the temperature of your freezer: Ice cream should be stored at 0 deg F. or lower.

*Don't store ice cream on the door of the freezer, where it will be subject to more temperature fluctuations. Store it in the main freezer compartment, preferably toward the back, where it's the coldest.

*Make sure everything in your freezer is wrapped as tightly as possible. It's very easy for food odors to circulate and end up in the ice cream!

*The best way to soften ice cream is to let it sit out at room temperature for about 15 minutes or in the refrigerator for 30. If you're in a hurry, you can microwave it on medium-low for 5 to 10 seconds.

* Low-fat ice creams and frozen yogurts melt faster than full-fat varieties. Scoop them at the last possible minute, or prechill bowls in the freezer.

* Start scooping ice cream from the outer edge, where it's the softest. If you soften the ice cream and then scoop from the center of the carton, the softer outer edge will become hard and crystallized when it's refrozen.

* Ice cream gets icy when it's repeatedly softened and refrozen. Although larger cartons are sometimes a good deal, it's better to buy smaller cartons that will be eaten in less time.

* Before returning ice cream to the freezer, press plastic wrap directly on the surface of the ice cream, then put on the iid. This will help prevent a skin from forming (caused by evaporation) and minimize the development of ice crystals (caused by condensation in the container).