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| No-Cook Homemade Maple Nut Ice Cream |
"An easy no-cook ice cream recipe that will satisfy your sweet tooth without the hassle of an egg recipe. Remove from freezer 20 minutes before serving."
Ingredients :
- 2 (14 ounce) cans sweetened condensed milk
- 2 cups whole milk
- 1 (14 ounce) can evaporated milk
- 1 cup heavy whipping cream
- 1/4 cup imitation maple flavoring
- 1/4 cup white sugar
- 1 1/2 cups chopped walnuts
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 3H10M |
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- Combine sweetened condensed milk, whole milk, evaporated milk, heavy cream, maple flavoring, and sugar in a large bowl. Stir thoroughly, being careful to avoid creating a bubbly foam.
- Chill milk mixture in the refrigerator for 30 minutes.
- Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes.
- Spoon ice cream into an airtight container; fold in chopped walnuts. Cover with plastic wrap and seal with lid. Freeze until solid, at least 2 hours.
Notes :
- Substitute another cup of milk for the heavy whipping cream if desired. I generally do this to cut costs. However, the heavy whipping cream version has a smoother texture.
- Chilling ingredients before freezing reduces the formation of ice crystals. The same is true for covering the ice cream with plastic wrap.
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