A few tips:
- you can use an equal amount of fresh fruit;
- if using frozen, be sure to let it defrost fully, so it's juicy and tender--this helps spread the flavor;
- cut or mash fruit into tiny pieces both to spread around the flavor and to avoid hard frozen chunks (unless you like those);
- though the original recipe doesn't say to, I put the mixture back in the freezer for awhile to make it nice and cold--that way, it freezes faster and my ice cream maker doesn't work as hard.
And some ideas, beyond strawberry and peach:
- Pina colada: small chunks of pineapple with coconut milk substituted for the half and half (or whipping cream--I'll have to try both!)
- Chocolate-cherry: cherry soda, bits of cherries (frozen or fresh), and chocolate chips
- Mango-pineapple: bits of mango (frozen or fresh), mango nectar to substitute for soda, coconut milk for the half and half (or whipping cream)
- Orange creamsicle: orange soda and bits of mandarin oranges
- Melba: cream soda, bits of peaches and raspberries, perhaps some Torani raspberry syrup
- Coke or Root Beer Float: use Coke or Root beer for soda and just forget the fruit!
- really, the possibilities are endless, all with the same base recipe . . . .
So you can bet we'll be trying a batch regularly!
Mommy Hungry's Homemade Fruit-Soda Ice Cream
Adapted from the Strawberry Soda Ice Cream recipe by Laura Duckworth in Food Network Magazine.
1 (14 oz.) can sweetened condensed milk
1 1/2 cups half-and-half
3/4 cup fruit-flavored soda or cream soda
1/2 cup whipping cream
1 cup frozen or fresh fruit, defrosted and mashed (I use a very generous 1 cup)
Whisk the condensed milk, half-and-half, flavored soda, cream and fruit in a medium bowl. Place in freezer for 30-60 minutes until mixture is chilled. Churn in ice cream maker, according to manufacturer's instructions. Eat right away or freeze in airtight container until firm, at least 2 hours.