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2 cups, heavy cream, chilled

1 cup, sweetened condensed milk

¼ cup, whole milk

¼ cup, light corn syrup

2 tablespoons, sugar

1 tablespoon, vanilla extract

¼ teaspoon, table salt

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1. The cream mixture freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan.

2. Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

3. Pour cream mixture into 8½ by 4½-inch loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.

Variations:

Peach Cobbler

½ cup peach preserves

1 tablespoon bourbon (or vanilla)

¼ teaspoon ground cinnamon

½ cup chopped shortbread cookies

Follow instructions above, but do not put cookie pieces in blender.

Stir them in gently once cream has been poured into loaf pan.

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Strawberry Buttermilk

½ cup buttermilk (**Do not use whole milk from standard recipe)

2 tablespoons sugar

1 teaspoon lemon juice

⅓ cup strawberry jam

Follow instructions above, but do not put jam in blender.

Dollop jam over top of cream in loaf pan and swirl with fork to incorporate.

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Dark Chocolate

6 ounces bittersweet chocolate, melted and cooled

2 tablespoons sugar

1 teaspoon vanilla

½ teaspoon instant espresso powder

Follow instructions above, adding all ingredients to blender.

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Birthday Cake

½ cup store-bought vanilla frosting

2 tablespoons sugar

2 teaspoons vanilla

⅛ teaspoon yellow food coloring

2 tablespoons rainbow sprinkles

Follow instructions above, but do not put sprinkles in blender.

Stir them in gently once cream has been poured into loaf pan.

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Key Lime

½ cup frozen limeade concentrate, thawed

½ cup buttermilk (**Do not use whole milk from standard recipe)

2 tablespoons sugar

½ cup coarsely chopped graham crackers

Follow instructions above, but do not put crackers in blender.

Stir them in gently once cream has been poured into loaf pan.