No churn ice cream: too rich!! Any ideas about how to salvage it?
I made mikebakesnyc.com's Strawberry Crumble Ice Cream - strawberry cheesecake ice cream with a brown sugar crumble -- https://mikebakesnyc.com/strawberry-crumble-ice-cream/. Very tasty but SO RICH that we really can't eat it. Next I tried Nigella Lawson's No Churn Coffee Ice Cream -- https://food52.com/recipes... -- and found a similar result. The latter is better since it doesn't have the cream cheese adding to its richness, but still quite heavy. When I use my ice cream maker use sweetened condensed milk in the ice cream recipe, the ratio is 1:1:1 sweetened condensed milk, heavy cream, milk (thanks, Ben and Jerry). I wonder if I can thaw the ice cream a bit and fold in milk. Anyone have experience with this - or another idea?