Let’s face it. This heat is almost too much to bear, and it is still early in the summer season. It’s time to get prepared to battle the heat any way we can. And that means Homemade Ice Cream!
Down here in the South, it gets stifling hot and humid. To me, it is well worth the investment to have an ice cream freezer . Nothing is as cooling and delicious as a fresh batch of homemade ice cream.
But beware – everyone has their own favorite recipe. This one was given to me by my friends, Jim and Lorea Cobb. It is out of this world delicious, and if you follow Jim’s preference by adding a Butterfinger candy bar, you may have problems sharing!
To make it, you need an ice cream freezer. Be sure to follow the instructions on how to use it. Also, add Rock Salt to your grocery list, as you will definitely need it!
The ingredients for the ice cream are simple. Just three things:
- 3 Pints Half & Half
- 3 cups Heavy Whipped Cream
- 3 cans Sweetened Condensed Milk
Add all the ingredients to your ice cream freezer’s container and mix well. Following the manufacturer’s directions, make the ice cream. Add rock salt to your ice to help it melt and get colder.
Once the freezer has stopped, remove the beater from the container and put the lid back on. Drain the ice, then add more ice and more rock salt. Allow to sit for one to two hours in order for the ice cream to harden.
For Butterfinger (or other candy bar) Ice Cream
Place the candy bar in the freezer for at least 30 minutes prior to making your ice cream. Take it out of the package and put it in a sandwich or other type of plastic bag. With a hammer, gently pound until the candy bar is broken into pieces. Add to the milk mixture and continue as directed.
For Rocky Road: Add chunks of chocolate, miniature marshmallows and pecans to the milk mixture. For Peach (or other fruit): Chop fruit into fine pieces and add to the milk mixture.
Thinking of serving ice cream for a picnic?
Read more about that here!
Toppings / Make Your Own Ice Cream
Think about the toppings you would like most in your ice cream and experiment. (Me? I’m thinking of chopping up Turtles Candy!) Here are a few other ideas:
- Fresh Fruit
- Chopped Nuts
- Whipped Cream
- At least ONE cherry on top!
From start to finish, it can take up to 3 hours for the ice cream to be ready to eat. Make sure you start early enough so it is ready when you are.
And be prepared – this recipe makes 1 gallon. If you don’t eat all of it, make sure you store it in a sealed container in the freezer until you are ready for some more.