Milk Street Digital Class: Food Processor Ice Cream with April Dodd

About this Pre-Recorded Class:

Homemade ice cream, no ice cream machine needed. It is not too good to be true. Milk Street has spent six months tinkering, tweaking and freezing batches of ice cream, and in this pre-recorded cooking class Milk Street’s April Dodd teaches you  how to throw together the result: a dead-easy, egg-free, no-cook ice cream formula. And it gets even better, because you probably already have all the ingredients you need in your pantry or fridge. Our endlessly adaptable base is made from just evaporated milk, sweetened condensed milk, a little yogurt and your flavorings of choice. Add in some freezing time and you’ve got yourself ice cream. The basic vanilla version April teaches you is the perfect backdrop for chocolate chunks, chopped candy bars or crushed cookies, and she’ll offer our tips for when to add your add-ins of choice for the best results. But don’t stop at add-ins! You can also change the flavor base endlessly. April also teaches you our lemon olive oil ice cream and shares recipes for strawberry balsamic version and double chocolate. Get out your whisk and food processor, make a little room in your freezer and get ready to make ice cream easy.

What’s on the Menu:
Food-Processor Vanilla Ice Cream
Food-Processor Lemon-Olive Oil Ice Cream