No Cook Ice Cream Recipes

Steps:

• In a large bowl, combine the milk, heavy cream, sugar, vanilla bean seeds, salt, strawberries, and strawberry jam. Mix well with a wooden spoon. Add to an ice cream machine and process according to the manufacturer's directions.

Steps:

• Combine first 5 ingredients and 1 quart of the milk, adding fruit if desired (optional).
• Pour into a 2-gallon ice cream freezer.
• Add enough of the remaining 1-quart milk to fill the ice cream canister to the fill line on the canister.
• You may not need all of this last quart.
• Do not over-fill the canister.
• Make ice cream according to manufacturer's instructions for the ice cream freezer/churn.
• VARIATION: For Peppermint and Chocolate: Crush 1 small bag of peppermint candy pieces and add 1 small (6 oz) bag of chocolate mini-chips.
• Add marshmallows and/or nuts, if desired.

Steps:

• Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
• Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
• Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.