Homemade Vanilla Ice Cream
Combine the condensed milk and milk; mix thoroughly and freeze overnight.
The next morning, whip the cream until soft peaks form. I recommend
whipping this in two separate batches. Gradually add the frozen mixture
to the whipped cream and blend thoroughly after each addition. Return
the mixture to the freezer. In the evening, remove the mixture from
the freezer, re-whip, and re-freeze. The ice cream will be ready the
following day. Bon appetit!
- 1 can Eagle Brand condensed milk
- 1/2 cup milk
- 1 L whipping cream
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