This was the perfect first-day-of-school treat! So easy. Whip the cream in the blender for 30 seconds, then dump everything else in and process for a few seconds more. Freeze for 6 hours or more, and voila! Soft, scoop-able, tasty ice cream.
Both recipes I tried were plenty sweet for me. I'm going to remove the granulated sugar next time--but here is the original, since I know not everyone objects to sweet.
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Blender Ice Cream Base, with Three Variations
Source: Cook's Country
Yield: about a quart
2 c heavy cream, chilled
1 c sweetened, condensed milk
1/4 c whole milk
1/4 light corn syrup
2 T sugar
1/4 teas table salt
Vanilla variation
1 T vanilla extract
Mint Cookie variation
3/4 teas peppermint extract
4 Oreo cookies, or something similar, crushed coarse (1/2 c)
Peanut Butter Cup variation
1/2 c creamy peanut butter
1/2 c coarsely chopped peanut butter cups
(This peanut butter ice cream is really good topped with spanish peanuts.)
The original recipe says to process cream in a blender for 20-30 seconds until soft peaks form, then scrape down the sides and process another 10 seconds until stiff peaks form. I have a ninja blender and it was hard to tell the exact peak stage, so I went with the time recommendations instead.
After the cream is whipped, add all other ingredients except the big stir-ins like cookies or candy chunks. Process for another 20 seconds or so until fully combined, then pour into a loaf pan. Gently stir in cookie or candy, if applicable. Then cover the ice cream with plastic wrap, pressing it down so it's resting right on the cream mixture. Freeze for at least 6 hours, then enjoy!
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