How do I make homemade ice cream without heavy cream?
By Hazel from Opelika, AL
We often make ice-cream using canned milk like Carnation evaporated or a store brand. It's rich and very good. It adapts very well to any flavor and even using canned fruit like peaches, the results are great.
I have a sherbert recipe that we love that I got from Southern Living magazine many years ago. It calls for raspberries but I use whatever fruit I have in the freezer or fresh. It is as follows:
2 cups fruit, 1 cup sugar, 2 cups buttermilk (I keep powdered buttermilk on hand just for this recipe), 1 teaspoon vanilla extract. Put all of this in a blender or food processor, then pour into a Cuisinart ice cream maker.(Don't know how this will work with other ice cream makers) It will be done in about 35 minutes. It will be a bit soft, but you can put leftovers in the freezer and next time you can have it a bit more firm. There won't be too many leftovers though. No guilt either!
I've used fat-free half & half and even non-dairy creamers. The ice cream has a texture more like ice milk, but is still very flavorful. I, also, have used evaporated milk.
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