HOHIMER

I make my own ice cream. Here is the recipe. Enjoy.
Ingredients
14 ounces (1 Can/ 400ml) sweetened condensed milk, cold
2 cups (16oz/450 ml ) whipping cream, cold.
Small pinch salt
vanilla extract (if desired)

Instructions
Place sweetened condensed milk in the fridge to keep cold
Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
Add salt.
Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
Now you have an ice cream base you can eat straight away or add in your desired flavors and fixings. GO NUTS! experiment and enjoy creating something that is all you.
Place in a large resealable container and freeze at least 6 hours or overnight before eating.

How to flavor your ice cream base:
* Strawberry cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice-cream base and add strawberry puree
* Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice-cream base. Don't add too much as it will make your ice-cream soft, but very yummy.
* Cookies and Cream Ice cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice-cream base
* Mango Ice cream: Swirl ¼ cup mango puree into 2 cups ice-cream base
* Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice-cream base
* Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice-cream base.
* Coconut-Pecan Ice Cream: ¼ cup shredded or sliced coconut and ¼ cup pecan pieces into 2 cups ice-cream base.
* Fruit Ice Cream: ¼ to½ cup of any type fruit jam or jelly into 2 cups ice-cream base.

Los-Angeles-Shooter Loc: Los Angeles

Ben and Jerry are extreme leftists, and support radical and anti-American causes. Other brands of ice cream are as good or better than B&J's super-fatted version, anyhow.

aggiedad Loc: Corona, ca

Culver’s is soooo good. How I wish we had them here in CA.

Fotoartist Loc: Detroit, Michigan

If you can't get past the bypass surgeries needed you will be in heaven.

TriX Loc: Raleigh, NC

So we’ve reached the point the even an ice cream thread has become political and labeling and divisive. Oh PLEASE, give it a rest and save political discussions for the attic. Discussions about health, quality and fat content are fair game for chit chat however.

pumakat

On a diet. :( Ice cream Moratorium.

Divenavy Loc: Chicago Suburbs

My life revolves around

TomC. Loc: Bel Air, MD

I noticed a distinct change in Breyers' flavor profile years ago. It used to be the one that you would splurge on once in a while. Not anymore. I hated it too when they made the container smaller and then increased the price. That ice cream is no good anymore. I wouldn't get it if it were free.

Flyerace Loc: Mt Pleasant, WI

I love chocolate so much that I started a chocolate business. The quality of chocolate varies, but I found one that you can't buy in the store. You have to temper it, but you get to lick the spatula when you are done. When I gave some to people, they called me and asked when I was going to sell it. I said never, 17 calls later, I was in business. I charged outrageous prices and they ordered more. The told others and then I was in the wedding business. After two huge weddings that nearly drained my brain (the attention to detail was unbelievable), I doubled my prices. Then doubled them again. Still they came. My chocolate supplier showed me what two of her other customers did, and it was scary. They started out like me, a 1 person show, they ended up with a shop that was open 7 days a week, had 20 employees and their days were 14 hours long. I had already been there/done that. Decided to stay small. But my Death by Chocolate was the most requested item. Finally, I couldn't do the work and decided to retire from the chocolate business. If I want some, I can still make it, just not for anyone else but my household. I wish to die from Death by Chocolate. It seems to be the best alternative to Covid.

cameranut Loc: North Carolina

It's the same way with everything. Remember when Zesta crackers were the best and only crackers to buy. They were thin but not hard. They also had little air bubbles on top and were a nice tan color. They were so good you didn't even need peanut butter on them. We changed to the whole wheat ones and they were much better, but now those too have also changed. I ordered Keebler wheat crackers for my mother because we couldn't find any in our stores. What I got was Kelloggs, not Keebler, and they are not fit to eat. They are now made in Mexico and will end up being critter food. Ok, I had my rant.