Categories: Frozen desserts
Ingredients
- 2/3 cup (1/2 can) Eagle Brand Sweetened Condensed Milk
- 1/2 cup water
- 1 1/2 tsp. vanilla extract
- 1 cup heavy cream
Directions
- Set refrigerator control of coldest point.
- Combine Eagle Brand milk, water and vanilla. Chill.
- Whip cream to custard-like consistency. Fold into chilled mixture. Pour into freezing tray. Cover tray with waxed paper.
- Freeze to a firm mush (about 1 hour).
- Turn into chilled bowl. Break up with fork then beat with rotary beater until fluffy but not melted.
- Quickly return to tray, cover tray with waxed paper. Return to freezing unit. Freeze until firm.
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May reduce water to 1/2 cup and then use 1 cup light cream or evaporated milk instead of the 1 cup heavy cream.
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makes 1 1/2 pints
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Coffee Ice Cream
- Proceed as for Vanilla Ice Cream, using strong black coffee instead of water. Decrease vanilla to 1/2 tsp. If using instant coffee, add 1/2 cup lukewarm water to 2 tsp. coffee.
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Maple Nut Ice Cream
- Proceed as for Vanilla Ice Cream using 2 tsp. maple flavoring instead of vanilla. After beating with rotary beater, fold in 1/4 cup chopped walnut meats and finish freezing.
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Orange Ice Cream
- Proceed as for Vanilla Ice Cream using orange juice instead of water and 1/2 tsp. grated orange rind instead of vanilla.
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Tutti-Frutti Ice Cream
- Proceed as for Vanilla Ice Cream/ After beating with rotary beater, fold in 1/4 cup finely cut maraschino cherries, well-drained, and 1/4 cup seedless raisins, finely chopped and softened by soaking in water. Finish freezing.