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Worry Free Ice Cream

Reviewed: Mar. 5, 2009
I think this recipe is under-rated because it originally called for sweetened condensed milk, but after the typo was corrected, the ratings improved. This is my favorite ice cream recipe because 1) extremely easy - only 3 ingredients 2) lower fat than most recipes 3) great base for fruit ice creams My modifications to the recipe: * Use 2% evaporated milk instead of skim, because ice cream needs some fat to churn properly. Skim is too skinny! * Scale up the recipe to use three 12oz cans of evaporated milk (36oz total) and 1 1/4 cups of sugar. I use this recipe as a base for making fruit ice creams (in fact, I've only made the vanilla once). When using 36oz evaporated milk, I use 1 pint or 1 pound of fruit, chopped (strawberry, cherry) or pureed (blueberry, banana), and combine with 3/4 cup of the sugar for an hour to create a fruit syrup. Then mix with the milk, sugar, and vanilla, and churn. Awesome fruit ice cream! When made with 1 pint of fruit, the recipe yields about 7 quarts ice cream.
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