Summer Gourmet: Ice Cream

Say you foolishly participated in a weight challenge and now look like a sad sack of skin and bones, or maybe you just feeling a few pounds short of your ideal weight or, perhaps, you just love ice cream. Well, you are in the right place, I’ll have your weight problems corrected and your ice cream cravings satisfied without much effort, expense or experience ( this is what we call “alliteration” in the business).

This recipe comes to us via Russian bloggers in Israel, who saw it in some Israeli magazine, which, in turn, took it from Jamie Oliver, who based it on an Indian dessert called kulfi. After various translations not only from three or four different languages but from left-to-right to right-to-left I don’t think it can be called “kulfi” any longer, so we’ll just call it ice cream. This recipe does not require any special ice cream-making machinery or weird tools, no ice-salt mixtures or whatever else you remember from your long-gone childhood on the farm (everyone knows you made it up anyway); you’ll need a blender and a mixer or something that will do blending, mixing and whipping.
The ingredients: one can of sweetened condensed (not evaporated) milk, 2 cups of cream, fruit of fruit pulp of your choice.
No, this this not a pigeon egg, it’s actually an extra-large egg that I used to demonstrate the size of this Chernobyl-bred strawberry.

I also used pineapple.

Load both into a blender and turn into pulp. You may need a splash of liquid to get the process started, I used some mango juice because it’s good for you.

Add the whole can of evaporated milk (it does your body good, so don’t be skimpy, it’s your body we are talking about here):

It should look like this:

Place into a freezer for 30 minutes to 1 hour until it starts to freeze up on top. Fight the desire to drink it all right away. In the meantime whip about 2 cups of cream (not half-and-half or who knows what) until it looks like whipped cream.

Mix in with the fruit-milk concoction from the freezer:

Back to the freezer it goes for another 6 hours or overnight. You can be creative and make popsicles out of it or make layers or draw Sponge Bob on it, I’ll be eating mine while you playing with your food.
You shouldn’t feel guilty about eating it at all: it has multiple servings of fruit, milk (for strong healthy bones), no fillers, paint, preservatives and it’s probably low-fat, just take my word for it, and every word I say must be true because I have a European accent.
Happy ice cream-making.

  • “I used some mango juice because it’s good for you.”

    Yeah, right. As if you EVER cared what was good for us.

    I have my own cholesterol-laden, heavy-on-the-cream recipe. Which I’ll use this summer if my Jersey heifer doesn’t die of hardware disease, milk fever, or some other awful fatality.

  • Donna, I do care :-), I just might show up for ice cream around Memorial Day.

  • I don’t think I’ll have Jersey cream by then, but you are welcome… if we’re not gone on a motorcycle trip. I’ll let you know.

  • t/a

    no, not low in fat. whipping cream? : ) and evaporated milk does come in skim/fat-free form, but …

    but sounds great and MUCH healthier than any store-ice-cream.

  • midtown miscreant

    When I was a pup, we would make Ice cream out of snow, preferably not yellow snow. A little half n half, some vanila, some sugar, some white snow, mix n eat. Wouldnt try that now, and yours looks much better.

  • I Travel for Jools

    You truly have missed your calling.

  • Well done. European accents = tasty dairy desserts.

  • Holy Mother of Pearl…that looks INCREDIBLE!!!

  • wow. incredible! we should make this too