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Making Ice Cream

Last spring, I discovered a recipe for Strawberry Ice Cream in one of my favorite cookbooks--a book called "Simply in Season," which offers assorted recipes based on seasonal fruits and vegetables.  I tried the recipe and was delighted by the results.  Ever since I have been making modifications to the original recipe based on seasonal ingredients and experimenting with my favorite flavors. 

Whipping cream whipped to soft peaks

So far I've tried six flavors: strawberry, peach, coffee, coffee oreo, pumpkin, and coconut chocolate chip.  I'm eager to try other flavors, like mango, cantaloupe, and perhaps apple cider.  I recently made a second batch of coconut chocolate chip upon request and thought I would share the secrets of ice cream sans ice cream maker here.

Ice cream in a 9x13-inch pan ready for the freezer

The original Strawberry Ice Cream Recipe is as follows:
2 c. whipping cream (whipped to soft peaks)
2-3 cups strawberries (mashed)
1 1/4 cups sweetened condensed milk
6 tbsps. sugar
1 cup cold water
1/4 tsp. salt
1/2 tsp. vanilla
Chill all ingredients.  In mixing bowl, beat all ingredients together with an electric mixer.  Pour into a 9x13-inch pan and freeze until mushy, 3-4 hours.  Remove from freezer and return to mixing bowl.  Beat until smooth but not melted.  Return to pan and freeze another 3 hours.

Ice cream after frozen for 3-4 hours and mixed

This is my modified ingredient list for Coconut Chocolate Chip Ice Cream:
2 c. whipping cream (whipped to soft peaks)
shredded coconut (to taste)
1 1/4 c. cream of coconut1 cup cold water

6 tbsps. sugar

1/4 tsp. salt
1/2 tsp. vanilla

chocolate chips (to taste)

Follow same instructions as for Strawberry Ice Cream.

Enjoy!

Any suggestions for new flavor experiments?