EASIEST HOMEMADE ICE CREAM

July is national ice cream month. As a devoted ice cream fan, I’m glad President Reagan recognized that ice cream is important enough to deserve a month-long celebration. It was probably around the time Reagan designated July national ice cream month that homemade ice cream started to become a tradition between my family and another family we were friends with. We got together regularly to make ice cream, get huge servings, and then devour the cold, creamy deliciousness with childish glee. Even though the other family moved across the country when I was 13, homemade ice cream was such an ingrained tradition for us that we continued to make it whenever we were together, even hauling an ice cream maker along on a week-long beach holiday.

This is the recipe we always used. It makes homemade ice cream, not frozen custard; thus, it contains no eggs. This omission makes it super quick and easy to make, since you don’t have to cook the mixture.

EASIEST HOMEMADE ICE CREAM

1 pint half and half
1 14-ounce can sweetened condensed milk
1 cup heavy cream
1 cup skim milk
1 teaspoon vanilla

Whisk all ingredients together in a large bowl. Transfer to an ice cream freezer and freeze according to manufacturer directions. Serve immediately for soft-serve-style ice cream, or for firmer ice cream, transfer to an airtight container and place in freezer until firm, about 2 hours.

Makes 12 servings.

Nutrition facts per serving: 235 calories, 14 g total fat, 72 mg cholesterol, 81 mg sodium, 21 g carbohydrates, 0g fiber, 21 g sugars, 4 g protein.