Super easy, home-made ice cream

I just had to share this recipe with you all. It isn't my recipe, rather a  daily recipe I received by email from Sarah Carey of Everday Food, with Martha Stewart.  It is so easy and wonderfully decadent, your guests will think you are a dessert genius!

I have made 2 batches up here at the cottage so far and everyone has loved it. My first batch was the original vanilla recipe; fabulous on its own, but I then made a chocolate version. Let's just say    

"buckle up" ; your life will never be the same. I encourage everyone to sign up for daily emails from Sarah Carey. (No, I am not being paid by their website). Her recipes are fabulous and very easy. I have tried a few others and have never been disappointed!

Here is the recipe for No-Churn Vanilla Ice Cream ( search for this name on her website: Sarah Carey, Everyday Food).

No-Churn Vanilla Ice cream

**********************************

I can sweetened condensed milk (to make a chocolate version, use the new chocolate sweetened condensed milk)

1/8 tsp. salt

1 Tablespoon pure vanilla extract

2 cups (heavy) whipping cream

In a medium bowl, mix the condensed milk, salt and vanilla. Mix well, to incorporate all flavours.

In a large chilled bowl, beat the heavy (whipping cream) with a hand mixer until stiff peaks form.

Fold the whipped cream into the condensed milk mixture, making sure you fold gently and being sure to incorporate all of the heavy milk at the bottom. (If you don't incorporate all of the heavy condensed milk, it will settle down to the bottom and won't have the same consistency, as the rest of your ice cream).

Pour this mixture into a metal loaf pan, cover with plastic wrap and freeze for a minimum of 6 hours. It is OK at 5 hours; I just couldn't wait!!!

It is a divine treat so rich and creamy, you really only need 1 scoop ( but if you have more, I won't tell!)

Of course, since I scooped out this ice cream, I had to eat it. Yum.

Enjoy!

Rosie