(My ice cream started melting before I took the picture!)
Thanks to Nielsen-Massey for providing the vanilla extract and information for this recipe!
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Did you know that July is National Ice Cream Month? With kids at home for the summer, this is a great time to try making homemade ice cream!
Don't have an ice cream maker? Here are three low-cost ways to make ice cream at home, courtesy of Nielsen-Massey:
- The Bag Method: Take a well-chilled ice cream base, put it in a plastic bag (Ziploc), which rests inside of a larger Ziploc bag filled with kosher salt and ice, then shake for a long while and end up with some pretty good ice cream.
- Ice Cream in a Can, or Kick the Can: Put ice cream base in a small coffee can, which rests in a larger coffee can, surrounded by rock salt and ice. Seal the tops and roll the can around.
- The Stir-Every-30-Minutes Method: Take custard base out of the freezer every half-hour and give it a vigorous stir until you have an ice-cream-like consistency. It’s the simplest of all techniques.
But plain vanilla ice cream, no matter how good the vanilla is, just doesn't do it for me, no matter how amazing the flavor is. (And it is amazing, I assure you!) So I realized this would be a good opportunity to try the Chocolate Sea Salt Fudge sauce I've seen displayed at ALDI. Though I was intrigued by the product, I never had a good excuse to spend the money to get it. Well, here's the excuse and the recipe!
VANILLA SEA SALT FUDGE SWIRL ICE CREAM
1 quart-sized plastic bag
1 gallon-sized plastic bag
1 cup heavy cream
1/2 cup sugar
1 tbsp Nielsen-Massey Pure Vanilla Extract
2 cups ice
1/4 cup kosher salt
2 tbsp Chocolate Sea Salt Fudge sauce
Pour the heavy cream, sugar, and Nielsen-Massey Pure Vanilla Extract into the quart-sized bag. Seal well.
Put the ice and salt into the gallon-sized bag. Place the smaller bag into the larger bag. Seal the larger bag.
Shake the bag for about 10 minutes. (Get your kids to help with this!) The cream will solidify into ice cream:
When the ice cream has solidified, open the large bag and remove the smaller bag. Wipe the top of the smaller bag to remove excess salt. Open the smaller bag and place the ice cream in a bowl.
Spoon the chocolate sea salt fudge sauce into a separate small bowl and microwave for 15 seconds. Pour the sea salt fudge onto the ice cream. Mix the sauce into the ice cream.
Makes 4 small servings or 1 really big yummy serving.
Would you like to win a bottle of Nielsen-Massey vanilla extract? Click here to enter the giveaway!
There are lots more easy and cheap recipes posted here at Frugal Follies. Click here for the list!
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