Vanilla Ice Cream
Yield: About 1 1/2 quarts
- 4 cups (2 pts.) half-and-half or light cream
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 tablespoons vanilla extract
- COMBINE all ingredients in container of ice cream maker; mix well.
FREEZE according to manufacturer's instructions. Freeze leftovers.
OMIT half and half. Combine sweetened condensed milk and vanilla in large bowl. Fold in 2 cups (1 pint) heavy cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9- x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.
PEACH ICE CREAM: REDUCE vanilla to 1 tablespoon; add 1 teaspoon almond extract and 4 drops yellow and 2 drops red food coloring, if desired. Add 2 cups mashed fresh or frozen peaches, thawed or 1 (16 oz.) can peaches, drained and mashed. Proceed as above.
BANANA ICE CREAM: REDUCE vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium). Proceed as above.
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