MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No Churn Creamsicle Ice Cream
 Categories: Dairy, Desserts, Icecream
      Yield: 2 Quarts
 
      2 c  Heavy cream; cold
 12 1/2 oz Sweetened condensed milk;
           -cold
  5 1/2 oz Orange juice concentrate;
           -divided
      1 ts Vanilla paste or vanilla
           -extract
      1 pn Salt
      2 dr Orange food coloring;
           -(optional and to taste)
 
  Place the heavy cream, sweetened condensed milk, 2 oz of the orange
  juice concentrate, salt, and vanilla in the bowl of your stand mixer
  (or in a large bowl if using a hand mixer).
  
  Save the rest of the sweetened condensed milk for another use (it's
  good in coffee!)
  
  Whip until the mixture is nice and thick but nowhere near even soft
  peaks. Whisk should leave tracks in your cream, and the cream should
  mound just a little in the bowl before sinking back in somewhat.
  
  Pour 10 oz of your mixture into another bowl. To that bowl, add 3-1/2
  oz orange juice concentrate and a couple of drops of orange food
  coloring. Whisk to combine evenly.
  
  Alternate pouring the main base and the orange base into your
  container. Swirl the two together a bit with a knife, making sure to
  leave plenty of white and orange streaks.
  
  Freeze at least 6 hours and preferably overnight.
  
  Store in a sealed container. You can press plastic wrap down onto the
  surface of the ice cream to prevent any off flavors from your freezer.
  
  Chocolate Chip Variation:
  
  Melt 3 oz dark chocolate or chocolate chips in the microwave. Spread
  very thinly onto a nonstick foil-lined pan, and then place in the
  freezer for 15 minutes.
  
  Once the chocolate has set, crumple up the foil to break the
  chocolate into small pieces. Pour half into the vanilla base and half
  into the orange base.
  
  Stir each gently and then combine the two mixtures in your freezer
  container. Freeze for at least 6 hours.
  
  Recipe by pastrychefonline.com
 
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