In search of some totally different versions of vanilla ice cream? For butter pecan I used 1 pint (2 cups) of heavy cream, 1 can (14 oz) of sweetened condensed milk, 3 tablespoons of butter, 1 teaspoon maple flavoring, & some pecans. If there are any leftovers, put them again into the freezer. Make it boozy by including 1/4 cup bourbon to the vanilla recipe after you pressure.
Currently I am sitting with a bag of milky ice salt and I hate it. Alcohol can hold ice cream from freezing correctly, so don’t add an excessive amount of rum (save the remainder for a cocktail ). Remove from freezer 10 minutes before serving. Stir collectively the sweetened condensed milk and vanilla extract in a large bowl.
If the ice cream is just too sweet, add a pinch of salt into the combination before you freeze it. The salt will cut the sweetness. Fold into sweetened condensed milk combination. In case you are making peppermint ice cream, add just a few drops of green meals coloring.
If you aren’t going to eat it right away, transfer it into a freezer-protected container and put it into the freezer; it will last for about two days. Stir sugar, cream, and milk right into a saucepan over low warmth until sugar has dissolved. Making this right know by putting rock salt + ice in my rock tumbler and then putting a zip lock in with it.
I don’t hate the mint extract that flavors basic mint chip ice cream—it actually packs a ton of minty taste. You may discover that there are not any eggs in the recipe, which works because the cajeta has loads of protein on its own. I tried it with the regular sweetened condensed milk & it got here out good & creamy.