It’s finally summer time in Oregon. You know, the two weeks of incredibly hot weather, that inspire everyone to run out and buy a kiddie pool and an air conditioner (check, and check, but I’ve had mine for a while… and I qualify them as bulldog necessities). I could probably survive without either of them, but my little wrinkly friend is having a rough time in the heat.
Its usually about this time of year that I break out the ice cream maker. Over the weekend I had my first taste of Fifty Licks ice cream. Coconut Lemon Saffron, on a cone. It. was. perfection. And so on this incredibly hot day, I got the ice cream maker out of storage and went to work. I’ve actually been using said ice cream maker quite a bit this year, but had yet to make ice cream (thank you Jay, for inspiring it to be a staple of summer time adult beverages. Frozen lemonade and vodka? Frozen rum & coke?). I didn’t do anything quite as innovative as Fifty Licks, no unusual herbs, spices, or ingredients, but I did have an abundant Marion berry harvest, so I decided to stick with a tried and true recipe.
The Easiest and possibly most delicious ice cream you will ever make.
(sorry all you vegans)
- 1 can sweetened condensed milk
- ½ pint heavy cream
- ¼ quart half and half
- 2-3 cups of berries (I used Marion Berries, but I think blueberries would also be delicious)
- ¼ cup of sugar (mixed over the berries)
Mix ingredients together, Put in ice cream maker, and watch the magic happen.
It is so delicious, you might be like me, and not quite able to wait until it is completely frozen (I may or may not have eaten several spoonfuls while the machine was still running). And the best part, is that I don’t have to leave the comfort of my air conditioned home, or wait in line!