I love homemade ice cream, but I hate having to bust out the ice cream maker and store rock salt that I don’t use often. This easy version allows me to enjoy a tasty dessert without all the fuss. It is perfect after any traditional Throwback Dinner menu.
Makes 8-10 servings
|2 cups heavy whipping cream|
|8 oz mascapone cheese|
|8 oz evaporated milk, sweetened|
|1/2 powdered sugar|
|1 tbsp vanilla|
|1/2 cup sliced almonds, extra for garnish|
|1/2 cup diced strawberries, extra for garnish|
In a medium-sized bowl, whip cream on medium-speed for about 3 minutes.
You want a thickened consistency, but not a completely whipped cream.
Fold in mascapone, evaporated milk, sugar and vanilla. Mix well, until all ingredients are incorporated.
In a non-stick loaf pan, pour in mix.
Add strawberries and almonds. Use a spatula to mix in.
Cover well, freeze for 3 hours.
Garnish with strawberries and almonds before serving.