But I realize that not everyone has an ice cream maker. And not everyone makes ice cream often enough to want an ice cream maker. But maybe they want to make ice cream once in a while.
This recipe is amazingly easy, and I think most folks who taste it would be surprised to learn that it was made without an ice cream maker. It's light and fluffy and really really good.
It's got more air whipped into it than the ice creams I make in my ice cream maker. If this was churned normally, I'd end up with about a quart of ice cream. This made about 1 1/2 quarts (six cups) of finished ice cream.
The Deep Eddy Sweet Tea Vodka adds subtle flavor to the ice cream. No one will jump up and down and insist that it tastes like a cup of tea, or like vodka. They'll know there's "something" there that makes this more than just sweet, though.
Vodka adds another benefit to ice cream, though. You know how ice cream can turn rock-solid in the freezer? This little bit of vodka changes the freezing point of the mixture just enough so that it doesn't freeze quite that solid. It's not soft, but it won't take a jackhammer to scoop the ice cream.
|It's calling you!|
Makes about 1 1/2 quarts
1 14-ounce can sweetened condensed milk
Pinch of salt
1/4 cup Deep Eddy Sweet Tea Vodka
2 1/2 cups heavy cream, divided
Combine the condensed milk, salt, and vodka in a large measuring cup (for easy pouring). Stir to combine and make sure the salt is dissolved. Set aside.
In a large bowl or in the bowl of your stand mixer fitted with the whip attachment, beat the cream until it reaches stiff peaks. Don't overbeat.
While continuing to beat at very low speed, pour in the condensed milk mixture. Continue beating just long enough to make sure it's all combined. You can finish mixing it in by hand, if you like. The point is to mix it in thoroughly without deflating the air bubbles in the cream.
Transfer the mixture to a storage container and freeze until firm.
I received the Deep Eddy Sweet Tea vodka as a sample, at no cost to me.