It’ll take you just 10 minutes to prep this satisfying and delicious homemade vanilla ice cream.
The best part? You don’t need one of those silly ice cream machines! Now that’s magic, if you ask us.
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
2 tablespoons bourbon (optional)
2 cups cold heavy cream
In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired.
In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
With a rubber spatula, gently fold whipped cream into condensed milk mixture.
Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.
Cook’s Note: Freeze, covered, up to 1 week.
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Vanilla was first used among the Aztec people. By the 1500s, Spanish conquistadors, exploring present-day Mexico, had come across Mesoamerican people who consumed it in their drinks and foods. The vanilla bean was brought back to Spain with the conquistadors. In Spain, “vanilla was used to flavor a chocolate drink that combined cacao beans, vanilla, corn, water, and honey”. The drink eventually spread to France, England, and then all of Europe by the early 1600s. In 1602, Hugh Morgan, the apothecary of Queen Elizabeth I, recommended that vanilla should be used separately from cocoa.
Ice cream can be traced back to the Yuan period of the fourteenth century. There is evidence that ice cream was served in the Mogul Court. The idea of using a mixture of ice and salt for its refrigerating effects, which is a part of the process of creating ice cream, originated in Asia. The method spread from the East to Europe when the Arabs and the Moors traveled to Spain, between 711 and 1492. Once the refrigerating method of mixing ice and salt had spread to Europe, the Italians became involved in making ice cream.
Source : Wikipedia