Serves 8-10 (Makes about 1 quart)
Ingredients:
2 cups heavy cream, chilled
1 cup sweetened condensed milk
1/4 cup whole milk
1/4 cup light corn syrup
2 tablespoons sugar
1 tablespoon vanilla extract
1/4 teaspoon table salt
- Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until still peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.
- Pour cream mixture into 8 1/2 by 4 1/2-loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.
*Birthday Cake
Decrease vanilla to 2 teaspoons. Add 1/2 cup store-bought vanilla frosting and 1/8 teaspoon yellow food coloring with condensed milk. After transferring cream mixture to loaf pan, gently stir in 2 tablespoons rainbow sprinkles before freezing.
*Banana-Walnut-Chocolate Chunk
Omit vanilla. Add 2 very ripe bananas with condensed milk. After transferring cream mixture to loaf pan, gently stir in 1/4 cup chopped roasted walnuts and 1/4 cup coarsely chopped bittersweet chocolate before freezing.
*Milk Chocolate
Decrease vanilla to one teaspoon. Add 6 ounces melted milk chocolate with condensed milk.
*Peach Cobbler
Omit sugar. Substitute bourbon for vanilla. Add 1/2 cup peach preserves and 1/4 teaspoon ground cinnamon with condensed milk in step 1. After transferring cream mixture to loaf pan, gently stir in 1/2 cup coarsely chopped shortbread cookies before freezing.
*Salted Caramel-Coconut
Decrease vanilla to 1 teaspoon. Increase salt to 1/2 teaspoon. Substitute caramel sauce for corn syrup. After transferring cream mixture to loaf pan, gently stir in 1/4 cup toasted sweetened shredded coconut. Dollop additional 1/3 cup caramel sauce over to and swirl into cream mixture using tines of fork before freezing.
*Mint-Cookie
Substitute 3/4 teaspoon peppermint extract for vanilla. Add 1/8 teaspoon green food coloring with condensed milk. After transferring cream mixture to loaf pan, gently stir in 1/2 cup coarsely crushed Oreo cookies before freezing.
*Key-Lime
Omit vanilla. Substitute buttermilk for whole milk. Add 1/2 cup limeade concentrate with condensed milk. After transferring cream mixture to loaf pan, gently stir in 1/2 cup coarsely chopped graham crackers before freezing.
*Dark Chocolate
Decrease vanilla to 1 teaspoon. Add 6 ounces melted bittersweet chocolate and 1/2 teaspoon instant espresso powder with condensed milk.
*Strawberry-Buttermilk
Substitute 1/2 cup buttermilk for whole milk and 1 teaspoon lemon juice for vanilla. After transferring cream mixture into loaf pan, dollop 1/3 cup strawberry jam over top. Swirl jam into cream mixture using tines of fork before freezing.
*Peanut Butter Cup
Omit vanilla. Add 1/2 cup creamy peanut butter with condensed milk. After transferring cream mixture to loaf pan, gently stir in 1/2 cup coarsely chopped peanut butter cups before freezing.
*Malted Milk Chocolate
Decrease vanilla to 1 teaspoon. Add 6 ounces melted milk chocolate and 6 tablespoons malted milk powder with condensed milk.
