FACE CREAM RECIPE RECIPES
3-INGREDIENT ICE CREAM RECIPE - PUREWOW
Provided by Katherine Gillen
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield Makes 1 quart (about 16 scoops)
Number Of Ingredients 4
Steps:
- 1. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to medium peaks. With the machine still running, add the sweetened condensed milk in a slow, steady stream and whip until it's incorporated. Add the vanilla extract and whip to combine. 2. Use a silicone spatula to gently fold any mix-ins into the mixture, taking care not to deflate it. (To fold, insert the spatula into the middle of the bowl and gently scrape toward you from the bottom up, in the shape of the letter "J". Rotate the bowl about 90 degrees clockwise and repeat the folding motion until the mix-ins are evenly incorporated.) 3. Pour the mixture into a 9-inch-by-5-inch loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable, at least 3 hours and up to overnight. For best results, take the ice cream out of the freezer a few minutes before you want to scoop it.
Nutrition Facts : Calories 209 calories, CarbohydrateContent 15 grams carbohydrate, FatContent 16 grams fat, ProteinContent 3 grams protein, SugarContent 15 grams sugar
3-INGREDIENT ICE CREAM RECIPE - PUREWOW
Provided by Katherine Gillen
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield Makes 1 quart (about 16 scoops)
Number Of Ingredients 4
Steps:
- 1. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to medium peaks. With the machine still running, add the sweetened condensed milk in a slow, steady stream and whip until it's incorporated. Add the vanilla extract and whip to combine. 2. Use a silicone spatula to gently fold any mix-ins into the mixture, taking care not to deflate it. (To fold, insert the spatula into the middle of the bowl and gently scrape toward you from the bottom up, in the shape of the letter "J". Rotate the bowl about 90 degrees clockwise and repeat the folding motion until the mix-ins are evenly incorporated.) 3. Pour the mixture into a 9-inch-by-5-inch loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable, at least 3 hours and up to overnight. For best results, take the ice cream out of the freezer a few minutes before you want to scoop it.
Nutrition Facts : Calories 209 calories, CarbohydrateContent 15 grams carbohydrate, FatContent 16 grams fat, ProteinContent 3 grams protein, SugarContent 15 grams sugar
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Calories 760 calories per serving
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