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  • Writer's pictureMichaela A de Guire

Fresh from the Utter Homemade Ice Cream

Updated: Apr 16, 2023

Have you ever made ice cream at home? If so then maybe you’ve run into a similar problem I have. Usually when I make ice cream at home, whether it be in an ice cream churning machine or not, it is always hard, nearly impossible to scoop out without a heated scoop. And, it is ice-like and freezes your mouth as you eat it, thus you are unable to truly enjoy all the flavors you had originally put in, such as vanilla, strawberries, or chocolate, or blackberries.

Well, after messing around in the kitchen and turning to my trusted America’s Test Kitchen resources I have finally found a recipe that works and I absolutely love! Honesty, you don't freeze your tastebuds, it’s smooth and slightly soft, it almost reminds me of Culver’s custard and it is so easy to make without any special ice cream maker's equipment!

So, while I was messing about the kitchen I used the American Test Kitchen recipe for a base. As I continued to learn what I personally enjoyed in ice cream I added and removed select ingredients. If you are a salt fan you can add a pinch to your recipe, but I usually skip it because I find the salt doesn't do much one way or the other. Thus, it is completely up to you.

Start with homemade sweetened condensed milk. If you do not have time to make sweetened condensed milk you can use your favorite brand and move along in making your ice cream. This particular recipe of sweetened condensed milk can be made a week in advance and stored in the refrigerator. Also, when making this recipe I use salted butter, but you are welcome to use whatever you have available. When you make this you will find it makes the perfect amount for one recipe of ice cream.

When I make the ice cream I skim the heavy cream from the top of the milk from our milking cow, Twitch. She is such a lovely cow, small for a cow, but that's okay, as we don’t drink nearly enough milk to need a big cow and we often find ourselves with an overabundance of milk. Thus, we find more recipes and creative ways to use milk!

Also, when making the Ice Cream I say agave is optional because I personally do not like super sweetened things and found when I omitted the agave the sweetened condensed milk offered enough sweetness. However, if you choose to use powdered cocoa to make a chocolate Ice Cream, I’d highly suggest adding the agave. And, you should mix the cocoa in with the milk before adding it to the ice cream as this will help incorporate it into the whole mixture without powder cocoa streaks.

And before you ask, yes I usually make two or three recipes to make sure everyone gets Ice Cream.

Sweetened Condensed Milk


2 Cups whole milk

¾ Cup evaporated cane juice, honey or maple syrup

4 Tablespoons butter

1 Teaspoon vanilla extract

Whisking often, whisk milk and sweetener in a medium saucepan over medium-low heat, bringing to a low simmer. Continue to simmer, while whisking, until milk has reduced by half, about 30 minutes. Once reduced, remove from heat and stir in butter and vanilla.

Allow to cool completely and continue with making the ice cream or if made in advance store in a mason jar in the refrigerator for up to 1 week. As it cools it will thicken.

Utterly Amazing Vanilla Ice Cream

Yield: approx. 1 quart


2 cups heavy whipping cream (skimmed from fresh milk)

1 recipe of sweetened condensed milk or one 14oz can of your favorite brand

¼ cup Agave (optional)

1 Tablespoon of Vanilla extract or 1 Vanilla bean - the inside of the bean

¼ cup Milk

Pinch of salt (optional)

Whip heavy whipping cream until stiff peaks form. Add sweetened condensed milk, agave, vanilla extract or bean if using, milk and salt and whisk until fully incorporated.

Pour ice cream into an aluminum loaf pan (or glass if none is available) cover tightly with plastic wrap, pressing the wrap gently against the cream. Place in the freezer for 6 hours or until completely frozen.


Peppermint & Oreo

12 Oreo cookies, coarsely chopped

9 drops of Peppermint essential oil (I use young living)

Mix as usual, exchanging the vanilla extract for the peppermint oil. Once poured into the loaf pan add Oreo cookies and gently hand mix using a spatula or spoon.

Rocky Road

6 oz. Bittersweet chocolate - melted

½ teaspoon espresso powder

1 cup chopped pecans

½ cup marshmallow fluff

Mix as usual, exchange the vanilla extract for melted chocolate and espresso powder. Once poured into the loaf pan add pecans and marshmallow fluff, gently hand mix using a spatula or spoon.

Note: For chocolate omit the pecans and marshmallow fluff.


1 pint of strawberry preserves

½ cup butter milk

Mix as usual, exchange the milk for buttermilk. Once poured into the loaf pan add 1 tablespoon at a time of strawberry preserve until all is added. Gently hand mix with a spoon or spatula.

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