Ice Cream (no Eggs)
12 12 12Servings Size
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
2 tablespoons vanilla
2 cups half-and-half cream
2 cups whipping cream, unwhipped
Change Measurements: US | Metric
1 In a large bowl combine ingredients, mix well.
2 Pour into ice cream freezer container.
3 Freeze according to manufacturer's directions.
4 Freeze leftovers.
5 FRUIT ICE CREAM:.
6 Reduce half-n-half to 1 cup.
7 Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and a few drops of food coloring, if desired.
8 Proceed as above.
After some reading I modified the recipe a bit. I decreased the vanilla extract to 1 tablespoon and proceeded with the rest of the recipe as is. Then to get a more creamy, less grainy texture I added in the following to the icecream mix: 1 package unflavored gelatin dissolved in 1/2 cup warm water (I slowly added the gelatin as I was wisking to avoid big clumps) then add this mixture to 1 cup of hot milk (again as I was adding the gelatin mixture I added it slowly as I was wisking). I then added the whole mixture into the original icream mix while the mixer was running with the wisk attachment. Put it in my icream maker and I got lovely icecream. Even after it hardens it scoops out well after it sits a few minutes. From what I understand the gelatin helps the fats distribute more evenly and prevents large ice crystals from forming.
So the possibilities are endless with this recipe. The first time I didn't have half and half so I substituted 1 cup whole milk mixed with 1 tablespoon melted butter for each cup of the half and half. Tonight I made mint chocolate chip by replacing the vanilla in the recipe with 1/2 teaspoon vanilla extract and 3/4 teaspoon mint extract and adding in 1 cup of mini chocolate chips. If I keep this up I'm gonna get fatter.