Quick-Fix Cherry Ice Cream
This mixture of shelf-stable products tastes surprisingly like the real thing. Choose the ratio of condensed milk to evaporated milk depending on your desired sweetness: Two cans of evaporated milk makes a very sweet mixture, while three dilutes the sweetness of the condensed milk a bit more.
If you don’t have the time or energy to engage the ice cream maker, freeze the mixture in ice cube trays or mini-muffin pans, then puree the frozen bits in a food processor for a quick treat.
Makes 6 servings
- 2 cans condensed milk
- 2–3 cans evaporated milk
- 1 small jar pitted and stemmed maraschino cherries
Combine condensed milk and evaporated milk in a blender. Add the liquid from the jar of cherries to the mix. Blend until ingredients are well combined. Chop cherries to desired size and add to the milks, or throw them in the blender and pulse a couple of times. Chill mixture until ready to use.
Freeze according to ice cream maker directions.