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

1. Set refrigerator control of coldest point.
2. Combine Eagle Brand milk, water and vanilla. Chill.
3. Whip cream to custard-like consistency. Fold into chilled mixture. Pour into freezing tray. Cover tray with waxed paper.
4. Freeze to a firm mush (about 1 hour).
5. Turn into chilled bowl. Break up with fork then beat with rotary beater until fluffy but not melted.
6. Quickly return to tray, cover tray with waxed paper. Return to freezing unit. Freeze until firm.

7. May reduce water to 1/2 cup and then use 1 cup light cream or evaporated milk instead of the 1 cup heavy cream.

8. makes 1 1/2 pints

9. Coffee Ice Cream

10. 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.

11. Maple Nut Ice Cream

12. 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.

13. Orange Ice Cream

14. Proceed as for Vanilla Ice Cream using orange juice instead of water and 1/2 tsp. grated orange rind instead of vanilla.

15. Tutti-Frutti Ice Cream

16. 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.

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