Recipe by LeAnne
"A no-cook recipe with eggs, evaporated milk, and condensed milk. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model."
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6 (12 fluid ounce) cans
1 (14 ounce) can
sweetened condensed milk
1 1/2 teaspoons
milk, or as needed
Wow! BEST Vanilla Ice Cream I've EVER had! But then instead of using vanilla extract, I used THREE vanilla beans!
My husband does NOT like vanilla Ice Cream but he RAVED over this one and wanted more!
Not very good
I cut this recipe in half using 3 eggs, 3 cans evaporated whole milk, 1 whole can whole milk sweetened condensed milk, 1 cup sugar, 1 T. vanilla for more vanilla flavor, and 1/2 whole milk. It was amazingly creamy and had the best consistency frozen. Not too hard. My husband said it was the best of the 3 recipes I tried. A definite keeper!
Absolutely delicious..Great for allergy sufferer
I made this in my kitchenaid ice cream maker attachment. I'm not sure if it was the recipe or if it's just me, but in order for this to actually become ice cream, I had to make sure the mixture was almost frozen before I even put it in the ice cream maker (which had been sitting in my freezer for at least 24 hours before I used it). After churning for about 20 minutes, it started to look like ice cream. Then about 5 minutes later, it was back to looking like melty soft serve.
So, after lots of re-freezing and re-churning, I finally had my ice cream. It was okay, kind of rich, but I will try and add more vanilla next time since the freezing process really takes that away...
Also, this recipe freezes well. It doesn't turn into a brick, either. It just likes to stay kind of soft.
Very good and easy too! I used egg substitute instead, as I have two small children, and it turned out great!
My third grade class cooks each month. This recipe is easy to make with kids. It's so sweet that it didn't even need all of the toppings we had.
Very yummy! I did put all ingred in a large pot and used a hand blendr to mix smooth then cooked to a boil before chilling for 24 hours before making ice cream. Made 1/2 recipe and it was still more than my kitchen aid could make so added a little cocoa to the 2nd batch!!!! Yummy!!! Tasted like Wendy frosty and this ice cream doesn't freeze so hard you can't serve! This is r new favorite of the whole house. A scoop of vanilla and chocolate please. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Vanilla Ice Cream II
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 69
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