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Minnesota Cooking: Ice Cream in a Mixer

Updated on July 24, 2017

Ingredients

  • 1 quart heavy whipping cream
  • 2 cans sweetened condensed milk, 14 ounce can
  • 2 tablespoons honey

Instructions

  1. Pour whipping cream in bowl. Mix on high for two minutes until peaks form.
  2. Fold in two cans of sweetened, condensed milk. Add 2 tablespoons of honey.
  3. Pour into a covered bowl. Freeze for six hours.
Cast your vote for mixer ice cream

Ben and Amanda's

This recipe was one that someone else created. Kudos to them. I just doubled it because I felt that if I was going to go through the effort to make the two-cup recipe that they had, and I liked it, I'd be better off making the big batch.

So, I bought a quart of heavy whipping cream and two 14 ounce cans of sweetened condensed milk. I want to note that the mixture ends up tasting like the sweetened condensed milk. It's a subtle caramel flavor and I read that the others put chunks of salt in theirs for a salted caramel flavor. I'm watching my salt, so I declined that step.

Montgomery Wards Mixer

I inherited my mother's stand up mixer. She purchased it 40 years ago and really did not get as much use out of it as she would have liked. Now, the poor motor is a little sticky and I had bursts of speed here and there and I was to watch for peaks. Smile. Well, I had peaks and valleys and airborne things...

Not a good plan to put this mixer on number 12. Number 12 is a few notches speedier than high.

The recipe that I was following, said that you had to gradually increase your mixer speed and beat on high for 2 minutes or however long it took to get stiff peaks. Well, my cream crawled up the sides of the bowl and then, took off. The mixer wasn't designed for someone like me, who didn't look for the on off switch. I tried to turn the speed down, but, the speed wasn't the problem. More airborne cream.

Cream is Firming Now

So, I started over and started on the lowest speed and increased my speed to a little faster, but not so fast to lose product.

It started to do its thing, thickening up, and then, the recipe said that I needed to fold a can of sweetened condensed milk into the thickened cream. Again, the miracle mixer I was using, claimed that I could simply dump the condensed milk into the bowl and it would gentle fold my ingredients together. I trusted its offer.

Mixed Folded Ready to Freeze

Okay, so at this point, I have my two cans of sweetened condensed milk dumped in there, the mixer has gently folded them in.

I did add a small amount of honey to the batch. The original people said that they used a quarter cup. Well. I didn't use a quarter cup and I actually did not double my honey. I used about two tablespoons and then, the honey stuck in the bottle and I gave up.

Into the large bowl everything went. Cover on. Into the freezer.

Six Hours in Freezer

So, I walked to my freezer, armed with a spoon and a paper bowl and opened the plastic cover of my large bowl, and proceeded to stab at this ice cream.

The spoon left two perfect imprints in the top. Then, I cut into the cream and scooped two scoops into my bowl. The texture was like a really expensive ice cream. The flavor, of course, was the flavor of the sweetened condensed milk.

It is good!

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    • firstcookbooklady profile image
      Author

      Char Milbrett 4 weeks ago from Minnesota

      Thanks for your comment. I'm thinking of trying it in pop, Rootbeer, and making a rootbeer float. May be good, too!

    • AliciaC profile image

      Linda Crampton 4 weeks ago from British Columbia, Canada

      I like the sound of this recipe. Ice cream is one of my favourite treats. I'm looking forward to trying your version very much, especially since it contains sweetened condensed milk. That's always delicious!

    • firstcookbooklady profile image
      Author

      Char Milbrett 4 weeks ago from Minnesota

      Thanks for commenting, SmartAndFun.

    • SmartAndFun profile image

      SmartAndFun 4 weeks ago from Texas

      This sounds really easy, and I don't have to drag my ice cream maker out, or freeze its tub for 24 hours. My husband has a nostalgic soft spot for Eagle Brand Milk, so I think he would really like this recipe! Thanks for posting it.

    • firstcookbooklady profile image
      Author

      Char Milbrett 5 weeks ago from Minnesota

      Thanks for your comment, Coffeequeen!

    • Coffeequeeen profile image

      Louise Powles 5 weeks ago from Norfolk, England

      I must say that sounds lovely, and easy to make too. I'll definitely give this a try, thanks!