I’ve been saving this recipe to share with you as the weather gets warmer, and boy howdy did that happen this week!
We had some record-breaking temperatures–it hit 30 degrees–in April!
It’s officially ice cream weather.
A few months back, I went for a routine blood test, and my doctor reported that my cholesterol was higher than it should be, and recommended I cut back on egg yolks, full-fat cheese and butter (insert sad faces).
Now, traditional ice cream recipes call for egg yolks to thicken the custard, something I’d always kinda found a pain in the butt, because it left me with leftover egg whites, which meant I had to source out recipes that used egg whites and make those (macaroons, how can you not like those?). Plus, with traditional ice cream recipes (custard-based), you have to cook them, and then cool them down. It’s a process that takes hours, and what if I want ice cream right now?
I also wanted to avoid using whipping cream, which is another essential ingredient in ice cream. It’s not something I usually have in the house, and full of saturated fat, something I was supposed to be avoiding.
I sometimes substitute condensed milk for whipping cream, so I started googling around to see if I could find a recipe that included condensed milk, and eureka! This one surfaced.
Now, you might feel a bit squicked out by the xanthan gum. What is it? What is it made out of? What does it do? Xanthan is a food additive made from fermented glucose. Sounds weird, right? But it’s pretty natural, and it makes the texture of this ice cream perfection. Honestly, even with traditional custard-based ice creams, I’d find that they would get too hard after being in the freezer for a while. This stuff keeps it exactly the right consistency all the time. I buy mine at the Gourmet Warehouse.
Now! On to the the easiest and most delicious ice cream everrrrrr!!!
The Easiest and Most Delicious Ice Cream Ever
(adapted from Eugenie Kitchen)
- 1 can of evaporated milk (NOT sweetened condensed milk)
- 1/2 cup of sugar
- 1/2 a vanilla bean or 1 tsp vanilla bean paste
- 1/8 tsp xanthan gum
- 4 oreos (I have also used Trader Joe’s mini peanut butter cups as well)
- Open the can of milk and dump it into a bowl. Add the sugar and whisk.
- Split open the vanilla pod with the tip of a sharp paring knife and scrape the inside seeds into your ice cream mixture (or you can just use a tsp of vanilla bean paste).
- Add the Xanthan gum and whisk well to combine.
- Turn on your ice cream maker and pour the ice cream base into the churn. Churn for about 20 minutes, then crush the oreos and add them to the base. Churn for about 5 minutes more, then scrape the ice cream out of the bowl and into a container. Allow to set up in the freezer for about an hour, and then serve.
- If you don’t have an ice cream maker, refer to Eugenie’s method here.