Big Sister spent a couple of weeks right after school was out visiting family in another state. She came home talking about the good ice cream they made. And she told us exactly how they did it. We tried it this weekend at the lake. It was as good as she said. And it was incredibly easy, too.
Homemade Ice Cream with Cookies
4 cups heavy cream (whipping cream)
1 can sweetened condensed milk (Eagle Brand)
1 tablespoon vanilla
1 package Goya Maria cookies
Whip heavy cream until it begins to form soft peaks. Stir in condensed milk and vanilla. (I beat it a little more with the mixer.) Break cookies into pieces. (We left them in good size pieces, not crumbs.) Stir the cookies into the cream mixture. Pour into a 9x13-inch pan. Cover and place into freezer until frozen.
This is VERY rich! But very good. I think I might try it next time with half-and-half. I think you could use mashed strawberries or peaches or maybe bananas instead of cookies for a different version.
It was nice to find a recipe without raw eggs since that is a concern for some folks. And since we used a foil pan, there was almost no clean-up. A good recipe for a lazy weekend.
(We planted mint in our pots by the front steps this weekend, too. Fun to get to use it so quickly!)