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Divas: DIY premium ice cream at half the price

Just in time for summer! Never have two ingredients made so many people so happy. This is premium ice cream at half the cost of name brands.

So easy to make – no ice cream maker needed. If you can whip cream, you can make this decadent dessert. And you’ll love doing your Diva strut when you tell your amazed guests you made the ice cream from scratch. Just don’t tell them how easy it is. Shh!

We love everything about our Vermont made or Danish-sounding brands except the price. At the time of this writing premium ice creams cost about 25 cents per ounce and this recipe costs about 11 cents per ounce. Bargain!

If you’re trying to limit your sugar and fat intake you may wish to avert your eyes. When you combine sweetened condensed milk with whipped cream something magical happens. However, it’s a special occasion treat not meant to be consumed every day. But I won’t blame you if you do, so don’t blame me!

This is seriously good stuff, not to be served at children’s parties alongside confetti birthday cake. No, this is meant to be the star of its own show. Served simply with a spoon and a smile. Or if you must, a handful of fresh berries or a drizzle of amaretto.

TWO-INGREDIENT ICE CREAM

Time – 5 minutes active plus 6 to 8 hours to freeze

Yield – 12 (½ cup) servings

What You’ll Need:

2 cups (one pint) heavy whipping cream

1 (14 oz.) can sweetened condensed milk

Here’s How:

In the mixing bowl of a stand mixer or with a hand mixer, whip the cream to a stiff peak stage. With a spatula, fold in the sweetened condensed milk in stages and gently combine. Place the mixture into a freezer-safe container and freeze for 6 hours or overnight or until frozen. Freeze, covered, up to one week. Voila!

Want to add some goodies? Extraordinary in its simplicity you’d do well to choose additional ingredients that complement rather than upstage this pure sweet milky flavor. A teaspoon of good vanilla is all you need.

If you like crunchy bits I suggest some chopped nuts, preferably pecans, walnuts or if you’re feeling decadent – macadamias. If you’d like to add a swirl of color and flavor you can add dulce de leche, caramel or fudge sauce. Some good quality fruit preserves would do nicely, too. Just pour the cold add-in over the ice cream before it’s frozen and delicately swirl the ribbons of goodness into the mixture and freeze as directed.

If you’ve been reading my column you know I love simple combinations that can be enjoyed in a variety of ways. This Nectar o’ the Gods is no exception. So what else can we do with it? Enjoy it unfrozen as a dip or topping for fruit or sliced pound cake. Add to well-cooked rice for a crazy good no-bake rice pudding. Use in place of custard in a trifle. Or just eat it with a spoon and tell yourself you’ll be good starting next week.

Fabulous Food contributed by Patti Diamond from Divas On A Dime – Where Frugal, Meets Fabulous! www.divasonadime.com

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