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"Magic" Vanilla Ice Cream

a while ago I posted Cooks Country's recipe for "Magic" Chocolate ice cream. --It's "Magic" because you don't need an ice cream maker, just a mixer and a freezer. Cooks Country came up with their "Magic" Vanilla ice cream recipe now (My wife Anniche has made over 30 flavors of ice cream now, and it's interesting because she has found a lot of the 'secrets' that Cooks Country has found. #1. there is something in Chocolate that is completely necessary for the ice cream to be smooth and creamy, we've used white chocolate for all our "berry" or "Fruit" flavors. #2. Don't overwhip the cream --or it will turn out tasting more like "butter" than ice cream. #3. Andes Mint is still my favorite flavor --I guess that one isn't a secret).

Here it is:

Magic Vanilla Ice cream:
--NOTE: Get the magazine to read all the GREAT experimenting that Cooks Country did to come up with the recipe, this is one of my favorite cooking magazines!!

1/2 cup sweetened condensed milk
1 ounce white chocolate (CC recommends Guittard Coc-O-Lait Chips, or Ghiradelli Classic White Chips, Anniche used Lindt White Chocolate in a bar from Walmart)
1 tablespoon vanilla extract
1 pinch of salt
1/4 cup sour cream
1-1/4 cups cold heavy cream

Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, at about 30 second intervals stirring, etc.

Whip cream, on medium-high speed, for LESS THAN 2 minutes (Anniche usually whips it for about a minute, basically when it starts to thicken, similar to freshly mixed pudding, thin, but frothy.

Whisk (or just spoon-stir) 1/3rd of the whipped cream into the chocolate mixture, then fold remaining whipped cream until incorporated.

Freeze in an airtight container (we use washed out 3 pound Sour Cream containers) at least 6 hours (should keep for up to 2 weeks), you can cover with plastic wrap placed directly on the surface of the ice cream to keep it a little longer.


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