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This ice cream is simple and fun to make. You can make it designer ice cream by adding your favorite candies, sprinkles, nuts, chocolate chips, cookies, cereal, etc. The ice cream turns out rich and creamy and perfect alone or used on top of pie or cake. It’s hard to hold myself back because there are many days when my sweet tooth wants me to add every kind of chocolate candy I can think of. I showed great restraint on the show by making Vanilla Caramel and Chocolate Reese’s. Please, keep the candy and chocolate away from me or my next batch is going to be “Everything but the Kitchen Sink” ice cream. This is so easy to make. Give it a try this summer.

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14 ounce can of sweetened condensed milk

1-1/2 teaspoons pure vanilla extract

1/8 teaspoon salt

2 cups heavy cream

Place a 9” x 5” loaf pan in the freezer to chill.

Place the condensed milk, vanilla and salt in a large bowl and stir until combined. If making chocolate ice cream, add your ½ cup cocoa now.

Whip the cold cream in a mixer until stiff peaks form.  Fold 1 cup of the whipped cream into the bowl with the condensed milk mixture, gently folding with a spatula. When combined, add that mixture to the bowl with the remaining whipped cream until completely blended.

Pour mixture into the chilled 9” x 5” loaf pan, cover and freeze until firm.  Enjoy!

*** You can make this designer ice cream by adding in any flavors or toppings that you like. Pour ice cream mixture in thirds, layering with toppings, or wait until mixture chills slightly and mix in toppings or add toppings to the top only.

My ice cream on Atlanta & Co is caramel and chocolate Reese’s. For the caramel, I layered it in thirds with swirls of jar caramel topping. The chocolate Reese’s was made by mixing in ½ cup of cocoa powder to the condensed milk mixture and folding in two small bags of coarsely chopped mini Reese cups from the dollar store before pouring into the loaf pan.

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