I haven’t bought any ice cream lately but had cravings so I dug out my last can (10 oz in Canada) of sweetened condensed milk and a container of whipping cream and looked through my ‘meal ideas’ file.
I came up with this Japanese inspired anko (red bean paste) ice cream …
and a decadent Nutella-chocolate ice cream.
Anko Ice Cream – makes 2 cups. Whip 3/4 cup whipping cream in medium sized bowl until forms stiff peaks. In a 2nd medium bowl, combine 1/2 cup sweetened condensed milk, 1 tbsp vodka or other neutral alcohol, and 100 gm coarse anko paste. Gently fold whipping cream into condensed milk mixture until no white areas remain and trying not to deflate the whipping cream. Transfer to a freezer safe container and freeze for 6 hrs or overnight. Serve.
Nutella-chocolate – makes 2 1/2 cups. Replace the anko, from the recipe above, with 1/4 cup of Nutella and add 2-3 tbsp of finely shaved dark chocolate.