This is an easy as can be recipe, that makes one pint of silky smooth, sweet, homemade vanilla ice cream without eggs. Just combine the ingredients in a blender and freeze in your ice cream maker. On the other hand I suspect (note suspect, I haven’t actually tried this yet), that an ice cream maker might not even be required. Just mix everything together, store in your freezer, stir once an hour for the first few hours, and in 4 hours or so you will have ice cream. In that scenario you might need to use heavy cream rather than half and half, but this remains to be seen. Another no ice cream maker required method, especially if you dont want to wait hours, would be to make it using the Ziploc bag method described here.
- 1 can (14 oz) of sweetened condensed milk
- 1 cup half and half (or heavy cream, or milk and heavy cream as you desire.)
- 1 tablespoon vanilla extract
- ¼ teaspoon freshly ground cardamom seeds
- Grind the cardamom seeds in spice grinder or mortar and pestle. Freshly ground cardamom explodes with flavor!
- Add half and half and cardamom to the blender.
- Open condensed milk can with a can opener and pour into a blender. It is much easier to use a spatula and scoop out the whole can with the entire top removed.
- Blend the mix until smooth, about 30 seconds.
- If you have a built-in freezer/compressor ice cream maker add the mix to it and freeze. This should take about 15 - 20 minutes.
- If you have a freezer canister model. Pre-chill using one of these methods.
- Eat and/or store in a freezer proof container in your freezer. This ice cream stores quite well, getting a little harder in texture but still remaining soft and easy to scoop.
Because it is so sweet, a scoop of this ice cream goes amazingly well with anything based on dark chocolate. For example, it is a perfect side to a slice of flour-less chocolate cake.
Notes and Variations
I should sub-title this recipe the simplest ice cream base in the world because really that is what it is. You can see how easy the basic foundation of half condensed milk and half cream/milk is to experiment with. Depending on the strength of the flavors you want to add, 1/4 to 1/2 teaspoon of any spice could be used in place of the cardamom. Up to 1/4 cup of a fruit puree or chocolate or caramel syrup are other possibilities. Keep in mind that even without added sugar this is a very sweet ice cream, so flavors that balance that are the way to go. Melting a 1/2 once of bittersweet chocolate in half of the half and half before combining is good example.
A recent version of this ice cream that worked out well, used these ingredient quantities. It has a nice texture, is just sweet enough for me and freezes fairly well.
1 can of sweetened condensed milk
2 cups of heavy cream
2 cups of whole milk
1 Tablespoon of cornstarch
1 vanilla bean
1 Tablespoon freshly ground cardamom
In this variation I cooked the base by bringing the heavy cream, milk vanilla bean and cardamom to boil for 4 minutes.
Took the pot off the burner for a moment while I stirred in the cornstarch which had been earlier dissolved into 1/4 cup of the milk.
Then I Cooked the mix for around a minute until it thickened from the corn starch.
Then I added it directly to my compressor ice cream maker to churn.
If you are using a freezer canister ice cream maker you need to chill the mix first.