minutes.
Whisk sweetened condensed milk and cream in medium bowl until
Combine sweetened condensed milk and cream cheese in a bowl;
In a bowl, combine sweetened condensed milk, passion fruit juice, vanilla and
Separate eggs. Beat egg whites until fluffy.
Add sugar to the eggs white and beat until creamy.
Add sweetened condensed milk, whipping cream, egg yolks, salt and vanilla and mix well.
Pour the mixture into your ice cream freezer, then add the half and half.
If needed, add milk to mixture until it reaches the \"fill\" line on your ice cream freezer.
Process according to your ice cream maker.
For peach ice cream, add 2 cups crushed peaches and an extra 1/2 cup of sugar.
In blender, mix Eagle Brand milk, condensed milk, whipping cream, half and half and egg yolks until smooth.
Beat egg whites until stiff.
Fold egg whites with blender mixture.
Add fruit, slowly blending in.
Pour in ice cream mixer and process according to directions.
If mixture does not come to fill line in mixer, add half and half to fill line.
Mix sugar, flour, salt and milk.
Cook in top of double boiler over simmering water, stirring until slightly thickened.
Cover and cook 10 minutes more on low heat.
Add hot milk mixture slowly to eggs, beating constantly.
Return mixture to top of double boiler and cook over boiling water for 5 minutes, or until custard coats spoon.
Cool; add vanilla, condensed milk and cream.
Freeze in ice cream freezer.
Makes 1 1/2 gallons.
Melt butter in a 9 x 13 pan. Add pecans and coconut, then toast at 350\u00b0. While that mixture cools, combine sweetened condensed milk and cream cheese, then fold in Cool Whip. Pour this mixture into pie shells. Sprinkle coconut mixture on top and drizzle with caramel ice cream topping. Freeze pies until ready to serve.
In a mixing bowl, mix all ingredients well.
Put ingredients into your ice cream maker. Follow the instructions that go to your ice cream maker.
Once made into ice cream, store in freezer. I like to use a glass mason jar.
Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
5 mins.
Place the ice cream in a large bowl and
hopped. Immediately fold through ice cream. Return ice cream to freezer until required.
b>milk for 4 hours.
With an electric mixer, beat whipping cream
ngredients; mix well. Pour into ice cream freezer container. Freeze according to
r the container.
whip condensed milk till the quantity is almost
ulce de leche, pour the condensed milk into a shallow baking dish
Brew the espresso.
Put brewed espresso into bowl along with other ingredients and mix gently until the condensed milk is incorporated fully.
Put this mix into the ice cream maker and process for 25 minutes.
Transfer soft set ice cream to a freezer-appropriate container and freeze at least 1 hour before serving.
nd 1 quart of the milk, adding fruit if desired (optional
Whip together heavy cream and condensed milk. Add brandy, if using, and spice mix. Fold in raspberries, glace fruit, chocolate and nuts. Line a large glass bowl with plastic wrap then add mixture. Smooth surface, cover with plastic wrap and chill until firm.
Meanwhile, to make the sauce, gently heat heavy cream and chocolate until melted and smooth. Set aside.
Turn ice cream cake out onto a chilled serving platter. Discard plastic wrap and smooth edges with a palette knife. Pour sauce over top and decorate with cherries.
In a large bowl, beat 2 cups cream and condensed milk together with an electric mixer. In a small bowl, mix 2/3 cup cream into cocoa powder gradually, until smooth. Gradually add chocolate cream to condensed milk mixture, beating well. Pour into a loaf pan. Freeze 4 hours or overnight. Scoop into cones to serve.
In medium bowl, combine whipping cream, sweetened condensed milk, lemonade concentrate and if desired, food coloring.
Pour cream mixture into freezer container of 4 to 5 quart ice cream freezer. Freeze according to manufacturer's directions. If desired, ripen about 4 hours.