Creamy Ice Cream



1/2 cup cold milk



1 Tbsp. vanilla extract



1 (14 oz.) can sweetened condensed milk



1/8 tsp. salt



1 pt. heavy cream



Chocolate chips, coconut, nuts or other favorites, optional



In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.



In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream. If adding extras, stir into the mixture.



Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10 days. Makes 3 pints.



Ice Cream Sandwich Cake



24 vanilla ice cream sandwiches



2 (8 oz.) containers whipped topping, thawed



1 (12 oz.) jar hot fudge ice cream topping, warmed



1 (12 oz.) jar caramel ice cream topping



1/4 cup chopped pecans, or to taste



Arrange a layer of ice cream sandwiches in the bottom of a 9 x 13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping.



Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping.



Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.



Blueberry and Cream Ice Cream



2 cups fresh blueberries



3/4 cup water



1 cup sugar



1 cup heavy cream



1 Tbsp. fresh lemon juice



In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar.



Reduce heat to medium-low and simmer for 1 minute.



Remove from heat and allow to stand for 30 minutes.



Transfer blueberry mixture to food processor and process till smooth, 1 minute.



Strain through a fine mesh sieve into a bowl. Cover and refrigerate about 3 hours to 24 hours, until well chilled.



Add cream and lemon juice to blueberry puree and stir to combine. Transfer mixture to an ice cream machine and process according to manufacturer's directions.



Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.