White House is a classic American ice cream flavor that can be traced back to at least 1929, when it first began appearing in newspaper ads. But it more likely originated in the late 19th or early 20th century. Why do we like it?
Here's the scoop...
In the Western Pennsylvania area, where my husband and I grew up, it was a real favorite. During the summer months, local ice cream shops (including a beloved chain called Islay's) often sold out.
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| Click here for the free recipe PDF. |
These days, this retro flavor is difficult to find, which is why we made it from scratch with this easy, no-churn (no machine) recipe.
To download our recipe as a free PDF, click here.
To continue reading this post and view our step-by-step videos, scroll down or click here or on the read more link below.
A NOTE FROM CLEO...
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Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
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My no-churn version of this ice cream classic is incredibly easy to make, requires no cooking or ice cream machine, yet produces a lovely, creamy, absolutely delicious dessert. For my husband, it brings back fond memories since it was his favorite flavor during his boyhood.
For those of you who are not fans of the White House (the ice cream, that is, since this is a non-partisan post!), I have good news. More than one choice awaits you...
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| Click photo for recipe. |
To get my recipes for "A Better" No-Churn Chocolate, No-Churn Vanilla, or No-Churn Coffee ice cream with a free, downloadable PDF of all three recipes, click here or on the photo above.
For my No-Churn Vanilla Bean ice cream recipe (also with a free PDF and tips on how to work with vanilla beans), click here or on the photo above. As for today's flavor...
🍦
To download this recipe
in a free PDF that you can
print, save, or share, click here.
How to Make Cleo's No-Churn
White House Cherry Ice Cream
Makes a little over 1 quart (1 liter), about 5 cups
2 cups heavy cream (aka heavy whipping cream)
1 (14 ounce) can sweetened condensed milk (about 1-1/4 cups)
1/2 cup evaporated milk
1/4 cup of the liquid drained from a jar of maraschino cherries (or the syrup from making your own, see cherry note below)*
25 maraschino cherries drained well and sliced in half*
*Cherry note: You can use store bought maraschino cherries (which I do) or make your own. Check out these tips on making your own from Food & Wine by clicking here.)
1 (14 ounce) can sweetened condensed milk (about 1-1/4 cups)
1/2 cup evaporated milk
1/4 cup of the liquid drained from a jar of maraschino cherries (or the syrup from making your own, see cherry note below)*
25 maraschino cherries drained well and sliced in half*
*Cherry note: You can use store bought maraschino cherries (which I do) or make your own. Check out these tips on making your own from Food & Wine by clicking here.)
DIRECTIONS:
(1) In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. How thick exactly?
Do not create whipped cream.
Instead, beat the cream only until it resembles
a thickened white gravy, as you see below...
a thickened white gravy, as you see below...
(2) Now add the sweetened condensed milk, evaporated milk, and 1/4 cup of liquid from the jar of maraschino cherries...
With the mixer on low, blend the mixture well until smooth.Do not add the cherries or they will simply sink to the bottom of your pan. Instead...
(3) Pour the mixture into a chilled 9 x 5 metal loaf pan. A metal pan will conduct the cold better than a sealed plastic container. Do not fill pan to the very top. Place pan in the freezer uncovered for about 90 minutes to 2 hours.
When the mixture has thickened enough to prevent the cherry halves from sinking to the bottom of the pan, fold in the cherry halves. If they still sink, all is not lost. Continue freezing another hour and use a spoon to stir up the mixture, folding the cherries up from the bottom until they are distributed throughout.
(4) Use the back of a large spoon to smooth the top of the ice cream in the pan. Wrap the loaf plan in plastic wrap, keeping the plastic from touching the ice cream. Place the pan in the freezer for 8 to 12 hours more.
To store: scoop the finished White House Ice Cream into a re-sealable plastic container or continue to re-wrap the metal pan in plastic wrap to prevent freezer burn, and...
To store: scoop the finished White House Ice Cream into a re-sealable plastic container or continue to re-wrap the metal pan in plastic wrap to prevent freezer burn, and...
