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Let's make ice cream!

"Homemade Ice Cream" will certainly hit the spot as the weather gets warmer!
"Homemade Ice Cream" will certainly hit the spot as the weather gets warmer!

Now that we're in the month of May, you know the weather's just going to get hotter! As we progress into grilling season, outdoor activities, Mother's Day, graduations and so on, it's going to call for some specialty treats. What can be more enjoyable and sociable as we get into the warmer weather than "Homemade Ice Cream", which is what I'm sharing with you today.

Though there are many very good ice creams sold commercially, homemade takes on a whole different spectrum. With homemade, you know what all goes into it and they're ingredients you can pronounce! The recipe I have for you is very easy to do and is a fruit-based version. Any fruits you enjoy in ice cream can be used in this recipe. You'll notice that it contains sour cream. This makes this recipe particularly creamy and smooth.

You'll also see that the recipe calls for sweetened condensed milk. Not to be confused with evaporated milk, this is the thick, sweetened milk that's commonly marketed under the "Eagle Brand" name. This adds to the flavor and smoothness of the finished product.

As for the fruit to use, strawberries, peaches, bananas and crushed pineapple would work perfectly with this recipe. If you're using fresh strawberries or peaches, you'll need to taste them beforehand to see if they need sugar. Prepare the fruit, then taste it. If needed, add enough sugar to the fruit to when you taste it again, you find yourself saying , "That's sweet enough". With bananas and crushed pineapple, I find sugar isn't necessary.

This makes about 1-1/2 quarts of ice cream and the recipe can be doubled for a larger ice cream freezer. One trick I've found that works well is to mix the ingredients a day ahead and store covered in the refrigerator. Then, make the ice cream the next day. Chilling ahead the base mixture will produce a smoother, creamier ice cream and even give a larger yield.

A while back, I shared a recipe for a good "Cheesecake Ice Cream" that would be just the thing for those who don't care for fruit in their ice cream. To get this recipe, follow this link:

Let's get out the ice cream freezer and get set to enjoy the warm weather with this special treat!


  • 1 can Sweetened Condensed Milk, such as Eagle Brand
  • 1 cup sour cream
  • 2 cups milk
  • 2 cups sweetened fruit, such as strawberries, peaches, bananas or crushed pineapple
  • sugar, if needed

If using fresh fruit, prepare it and taste for sugar. If needed, add enough to personal taste. Combine the sweetened condensed milk and sour cream. Mix until smooth. Add the milk and blend well. Add the prepared fruit, juice and all. Cover and chill overnight. Prepare in ice cream freezer according to manufacturer's directions. Yield: 1-1/2 quarts.

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