Well, I actually used a stand mixer…  Saw all these summer ice cream recipes in the various magazines and realized that not everyone has an ice cream maker or room in their freezer to store a container (raise your hands here).  So I made a version of Cherry Garcia that hits the spot.  Since this was the first time I’d tried this, I followed directions exactly – next time I’ll make changes.

All you need is real vanilla extract, heavy cream and a dense sweetener.  I used sweetened condensed milk.  One 14 oz can, 16 oz of heavy cream and a couple of teaspoons of vanilla.  If you’re gonna add “stuff” to the vanilla ice cream, start working it now so you’ll be ready.  I used Fannie May 70% and dark chocolate bars and a cup of pitted Bing cherries (see my nice Rachael Ray knife?).

Pour the liquid ingredients into the mixer bowl and beat until you get peaks. Too long and you’ll have very sweet butter. not that there’s anything wrong with that!

After your cream has reached the proper consistency, fold in your additions.  Pour into a covered container for freezing (I used Lock & Lock) and you’re finished.  Let your masterpiece chill for at least 8 hours before scooping.

Note:  Changes I would make to the next batch would be to reduce somewhat the level of butterfat – this stuff is super rich-tasting!  Makes you wonder what we’re really buying.  Maybe mix half light whipping cream with half heavy whipping cream.  Also, taste after you’ve added the sweetener – again, I’d use slightly less, since it just didn’t need that much.  Finished product?