Yield: About 1 quart
Cook’s notes: I love this ice cream because it’s so easy to keep the ingredients on hand. The base of this ice cream is adapted from the Ben and Jerry’s cookbook; some of my flavor variations are below and should give you the idea of how to go off on your own additions. Tasting is the key: If the mixture tastes good but a bit too sweet, it should be just right when frozen. The original recipe calls for light cream, which stores in my area don’t carry; I use half-and-half instead. When I don’t have half-and-half, I approximate it, using cream and milk mixed together. This ice cream doesn’t keep well for more than a few days.
2 cups half-and-half
1 can (14 ounces) sweetened condensed milk
In a medium bowl, thoroughly whisk together cream and condensed milk. Whisk in flavorings as desired and freeze according to your ice cream maker’s directions. Serve immediately or store in freezer.
Vanilla: add 2 teaspoons vanilla extract
Mint: add 1 teaspoon mint extract
Almond: add 1/2 teaspoon almond extract and mix in 1/2 cup toasted, slivered almonds 5 minutes before ice cream is done churning
Coconut: add 1/2 teaspoon coconut extract and mix in 1/2 cup toasted coconut 5 minutes before ice cream is done churning
Mix-ins: Start with 1/2 cup of whatever chunky ingredients you’d like to add (such as mini chocolate chips, chopped nuts, chopped cookies, chopped cookie dough made without eggs or with pasteurized eggs), adding them when there are about 5 minutes left of churning, and add more if desired.