| 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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