Fireworks and homemade ice cream go together on a Texas Fourth of July
Homemade ice cream on the Fourth of July is a Texas tradition, but not everyone has an ice cream maker. If you have a stand or hand mixer, dilemma solved. This three-ingredient vanilla ice cream has countless variations and is always a hit. If you’re like me, you’ll want to make this dessert year-round and not just to celebrate our independence.
Homemade Vanilla Ice Cream
Yields: 1 quart and a half
2 cups heavy cream
1 (14-ounce) can sweetened condensed milk
2 to 3 tablespoons vanilla extract
Whip heavy cream until firm (stiff peaks).
Fold in condensed milk and vanilla until well combined.
Place in a freezer-safe container in the freezer for several hours, or better yet, overnight, until firm.
Tips: The alcohol in the vanilla helps prevent the ice cream from freezing too hard. You also can substitute other flavored alcohols for the different variations.
• Strawberry: Use frozen strawberries coarsely chopped. For best results, add with the condensed milk.
• Chocolate: Add ¼ cup cocoa powder when whipping the heavy cream.
• Coffee: Add 2 to 3 tablespoons instant coffee or espresso with the heavy cream.
• Cherry vanilla: Use frozen cherries coarsely chopped; add with condensed milk.
• If you have brownies that have gotten stale — let’s hope that never happens — crumble into whipped cream with your condensed milk.
• Substitute Irish cream for your vanilla extract for a novel treat.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.