I don’t bake much. We try to cut down on the sugar and butter consumption. Even when I make desserts which is quite sporadic, I work with sugar alternatives like coconut palm sugar or agave nectar. My chocolate mousse with avocados and agave nectar is one of the most popular post in my blog. Indians love nimbhu pani (Indian lemonade – recipe coming soon) made with limes, sugar, black salt and cumin powder. Since we consume it often, I replaced sugar syrup with coconut palm sugar syrup. Sometimes even agave nectar works perfect with this drink. To reduce the butter or oil in my cake, I use apple sauce. That gives sweetness and also the softness to the cake. This summarizes my association with desserts but for the past few weeks, I have been making sugary high calorie ones. YES! Ice creams and creme brulee with heavy cream and condensed milk. It’s summer and I self console myself by saying nothing hurts with a scoop.
The creme brulee with mango puree and cardamon was a super duper hit at home. I have baked it three times in the last two weeks. I can see extra flesh accumulating around my tummy but cravings always over powder my determination. We are humans after all.
Next thing that seem to tempt us are the ice cream. I had never attempted to make ice creams at home. I made my first one ages ago and its was our good old Indian ice cream called kulfi made with tons of nuts. That was way back in 2011. Then I got back to weightloss mode and stopped consuming any sugary stuffs. Few weeks back my friend Kankana served me homemade cherry ice cream and was so tempted to try my hands on ice cream. Thanks to Kankana for putting be back to weight gaining mode 😉
It was summer and there were lots of picnics and parties to attend. I offered to make ice cream. My first one was with strawberry simmered with balsamic vinegar and sherry wine. That is one hell of a combination. Sweetness from strawberry with tangy balsaminc vinegar and sherry wine is a marriage made in heaven. The creamy texture with chunks of strawberry bits is sure to tempt every taste bud.
Everyone loved it and I became the official ice cream lady in the group. From then on I have created ice creams with mango, nutella, vanilla, coconut milk, blueberries. Today I am sharing a easy recipe for homemade vanilla ice cream. You don’t need an ice cream maker and this is as creamy and rich as the ones you get in Baskin Robins.
Few months back, PR person from Nielsen Massey contacted me for a product review in my blog. I have heard about this product through my baker friends and they have had such good things to say about their products. I said yes right away and three bottles of vanilla extracts arrived at my door step.
I made this version of vanilla ice cream with Nielsen Massey’s Madagascar Bourbon pure vanilla extract instead of vanilla beans. I have baked cakes with the other two varieties. I could smell the fresh strong aroma of the vanilla extract and a little was enough to flavor 1 tub of my ice cream mixture. It is truly rich in taste. A 4oz bottle costs $10.95 and it is so well worth the price. With reasonale use, this bottle will last for sometime. Nielsen Massey’s vanilla extracts will make your baking much better. There are no after taste like the ones we get in other store bought vanilla extracts. It’s real vanilla and you will thank me for introducing you to this. It makes all the difference in your baking and cooking.
I made this simple vanilla ice cream with heavy cream, condensed milk, vanilla extract and cream cheese. I love the bites of cheese chunks in my ice cream. I served mine with chopped strawberries, grilled pound cake and chocolate sauce.
I saved this post for next week but I got really tempted to share my pictures. May be you could try this ice cream for this Labor day weekend.
HOMEMADE VANILLA ICECREAM
NO ICE CREAM MAKER NEEDED!
Ingredients (all ingredients at room temperature)
- 14oz condensed milk can
- 2 cups heavy cream
- 2 teaspoon Nielsen Massey vanilla extract
- 1/2 cup cream cheese
- 1 pinch of salt
- Beat the heavy cream to stiff peak with a hand mixer or beater, about 10 minutes. Fold in sweetened condensed milk, cream cheese and vanilla essence.
- Transfer to an air tight container, seal and freeze for two hours. After two hours, remove and using a blender, whip the mixture for 5 minutes.
- Seal tight with a fitting lid and freeze for two hours. Blend the mixture again for 5 minutes.
- Seal and freeze overnight or 8 hours.
- Serve with fruits or nuts.