| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Ice cream, Vanilla, Mix ins | 12 | Servings |
INGREDIENTS
| 3 | c | Half-and-half |
| 1 | cn | Sweetened condensed milk (not evaporated); (14-ounce) |
| 1 | tb | Vanilla |
INSTRUCTIONS
Combine all ingredients; freeze according to manufacturer's directions. Yield: About 1 1/2 quarts (12 servings). Fruit variation: Add 1 to 2 cups chopped fresh, ripe fruit before freezing ice cream. Heath Bar: When almost frozen, add 10 ounces chopped Heath bar. Coffee: Add 5 tablespoons instant coffee powder before freezing. Other: Add 10 ounces chopped or crumbled candy, brownies, cookies, nuts or chocolate chips when ice cream is almost frozen. Refrigerator-Freezer Method: Omit half-and-half. Combine condensed milk and vanilla. Fold in 2 cups of whipping cream, whipped. (Do not use nondairy whipped topping.) Pour into a 9-by-5-inch loaf pan or other 2-quart container; freeze 6 hours or until firm. Recipe from Henry Gentry, co-owner of Henry's Homemade Ice Cream in Plano, Texas. Recipe by: St. Louis Post-Dispatch 7/22/96 Posted to MC-Recipe Digest by Cynthea <Cynthea@aol.com> on Mar 25, 1998
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