Does anyone have a recipe for icecream using cream and condensed milk, and
not made in an icecream maker? I know such a recipe exists, but cannot
find anyone willing to part with same. Thanks. June.

June Huth wrote:
> Does anyone have a recipe for icecream using cream and condensed milk, and
> not made in an icecream maker? I know such a recipe exists, but cannot
> find anyone willing to part with same. Thanks. June.
>
>
Well. here are several recipes, one of which sounds like your
requirement. DOn't need an ice cram maker, but...

http://www.powerlabs.org/lnice.htm

Dave

"June Huth" > wrote in message
...
> Does anyone have a recipe for icecream using cream and condensed milk, and
> not made in an icecream maker? I know such a recipe exists, but cannot
> find anyone willing to part with same. Thanks. June.
>


You can go to the Eaglebrand.com website and find many recipes there....
Here's one:
Freezing Time: 40 minutes
Servings: 10-12.


1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons vanilla extract
1 pint whipping cream

Notes: Refrigerator-Freezer Method: Omit half and half. In large bowl,
combine EAGLE BRAND® and vanilla. Fold in 2 cups (1 pint) whipping cream,
whipped (DO NOT use non-dairy whipped topping). Pour into 9X5-inch loaf pan
or other 2 quart container. Cover. Freeze 6 hours or until firm. Freeze
leftovers.

Peach Ice Cream: Reduce vanilla to 1 tablespoon and add 1 teaspoon almond
extract, 4 drops yellow and 2 drops red food coloring. If desired add 2 cups
mashed fresh or frozen peaches, thawed or 1 (16-ounce) can peaches, drained
and mashed. Proceeed as above.

Strawberry Ice Cream: Reduce vanilla to 1 tablespoon. Add 2 cups mashed
fresh or frozen strawberries, thawed and few drops red food coloring if
desired. Proceed as above.

Banana Ice Cream: Reduce vanilla to 1 tablespoon; add 2 cups mashed bananas
(4 medium). Proceed as above.

"June Huth" > wrote in message
...
> Does anyone have a recipe for icecream using cream and condensed milk, and
> not made in an icecream maker? I know such a recipe exists, but cannot
> find anyone willing to part with same. Thanks. June.
>
You can go to the Eaglebrand.com website and find many recipes there....
Here's one:
Freezing Time: 40 minutes
Servings: 10-12.


4 cups (2 pints) half-and-half or light cream
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons vanilla extract

Notes: Refrigerator-Freezer Method: Omit half and half. In large bowl,
combine EAGLE BRAND® and vanilla. Fold in 2 cups (1 pint) whipping cream,
whipped (DO NOT use non-dairy whipped topping). Pour into 9X5-inch loaf pan
or other 2 quart container. Cover. Freeze 6 hours or until firm. Freeze
leftovers.
Peach Ice Cream: Reduce vanilla to 1 tablespoon and add 1 teaspoon almond
extract, 4 drops yellow and 2 drops red food coloring. If desired add 2 cups
mashed fresh or frozen peaches, thawed or 1 (16-ounce) can peaches, drained
and mashed. Proceeed as above.
Strawberry Ice Cream: Reduce vanilla to 1 tablespoon. Add 2 cups mashed
fresh or frozen strawberries, thawed and few drops red food coloring if
desired. Proceed as above.
Banana Ice Cream: Reduce vanilla to 1 tablespoon; add 2 cups mashed bananas
(4 medium). Proceed as above.

"June Huth" > wrote in message
...
> Does anyone have a recipe for icecream using cream and condensed milk, and
> not made in an icecream maker? I know such a recipe exists, but cannot
> find anyone willing to part with same. Thanks. June.
>
>

Here are a few more recipes for ya! Enjoy!


EASY 3-ingredient CHOCOLATE ICE CREAM
1 (14 ounce) can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream
Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together
condensed milk and chocolate syrup until color is even. In a separate bowl,
whip cream until stiff peaks form. Fold cream into chocolate mixture and
pour all into prepared pan. Cover and freeze 6 hours, until firm.


EASY HOMEADE COOKIE ICE CREAM (Recipe courtesy Paula Deen/Show: Paula's
Home Cooking)
3 egg yolks*
1 (14-ounce) can condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cups heavy cream, whipped
In a large bowl, beat the egg yolks and stir in the condensed milk and
vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a
9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until
firm.
To serve, scoop ice cream from pan or cut into slices.
*RAW EGG WARNING The American Egg Board states: "There have been warnings
against consuming raw or lightly cooked eggs on the grounds that the egg may
be contaminated with Salmonella, a bacteria responsible for a type of
foodborne illness. Healthy people need to remember that there is a very
small risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."

FRESH FRUIT ICE CREAM
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 cup pureed or mashed fruit (strawberries, raspberries, peaches, bananas,
blueberries)
1 tablespoon vanilla extract
2 cups (1 pint) Whipping Cream, whipped (NOT non-dairy whipped topping)
Food coloring, optional
In a large bowl, combine sweetened condensed milk and vanilla; stir in 1 cup
pureed or mashed fruit. Add food coloring if desired. Fold in 2 cups (1
pint) whipping cream, whipped. Pour into 9x5-inch loaf pan or other 2-quart
container. Cover and freeze 6 hours or until firm. Return leftovers to
freezer. Makes about 1 ½ quarts.

CHOCOLATE ICE CREAM WITHOUT A MAKER
1 (13 oz.) can evaporated milk
3/4 c. Hershey's syrup
1 tbsp. sugar
1 tsp. vanilla
1/2 c. whipping cream
Pour milk into large bowl. Place bowl and beaters in freezer until ice
crystals form around edge of milk. Whip until stiff peaks form. Fold in
syrup, vanilla, sugar and cream. Freeze 4 to 6 hours. Yields 2 quarts

CAFE AU LAIT ICE CREAM
1/2 cup hot water
4 tsp. instant coffee crystals
2 cups whipping cream
1 can sweetened, condensed milk
1/4 tsp. almond extract
1/2 cup toasted chopped pecans or almonds (optional)
In a large bowl, stir water and coffee crystals until dissolved. Allow to
cool. Add whipping cream, milk and extract. With a mixer, beat mixture until
light and fluffy (the mixture will mound but won't hold peaks). Fold in the
nuts. Pour the mixture into an eight-inch square pan or into a 9x5 loaf pan.
Cover with plastic wrap or foil and place in freezer. Freeze for about four
hours or until firm.

FUDGE SWIRL ICE CREAM
1 pint (2 cups) whipping cream
1 (14-ounce) can sweetened condensed milk, divided
1/2 tsp. vanilla
1 cup (6 ounces) semi sweet chocolate chips
In a large bowl, combine whipping cream,
1/2 cup sweetened condensed milk and vanilla. Cover; chill 30 minutes. With
electric mixer, beat until soft peaks form. Spoon into an 8-inch square
baking pan. Cover; freeze 1 1/2 hours or until partially frozen. In a small,
heavy saucepan, over medium heat, melt chips with remaining sweetened
condensed milk, stirring constantly, until smooth. Cool 15 minutes; swirl
into partially frozen mixture. Cover; freeze four hours or until firm.
Remove from freezer 10 minutes before serving. Makes 6 to 8 servings.

BUTTER MAPLE PECAN ICE CREAM
Yields 2 Quarts
1 can sweetened condensed milk
1 1/2 cup pecans, chopped, toasted
3 tbsp butter, melted
1 tsp pure maple syrup
2 cups half & half
2 cups whipping cream, unwhipped
(for freezer - directions)
1. Omit half & half and whip whipping cream. In a large bowl, combine
sweetened condensed milk, pecans, butter and maple. Mix well. Fold in
whipping cream.
2. Pour into 9x5" loaf pan and cover. Freeze 6 hours or until firm.

CANDY ICE CREAM
"This is easy to make and can be made fairly low-fat. Use your favorite
chocolate candies or substitute three crushed candy bars." Original recipe
yield: 4 servings.
1 (12 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups candy-coated chocolate pieces
1 pinch salt
2 cups milk
Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in
the freezer canister of an ice cream maker, stir. Insert paddle, and fill
with enough milk to reach 1 inch from top of canister (may be more or less
than 2 cups). Freeze according to manufacturer's directions.
NOTE: (To freeze without an ice cream maker, use a 2 quart plastic
container, fill with milk to two inches from the top and freeze in freezer,
stirring every 15 minutes until hard.)

"June Huth" > wrote in message
...
> Does anyone have a recipe for icecream using cream and condensed milk, and
> not made in an icecream maker? I know such a recipe exists, but cannot
> find anyone willing to part with same. Thanks. June.
>
>

Here are a few more recipes for ya! Enjoy!


EASY 3-ingredient CHOCOLATE ICE CREAM
1 (14 ounce) can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream
Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together
condensed milk and chocolate syrup until color is even. In a separate bowl,
whip cream until stiff peaks form. Fold cream into chocolate mixture and
pour all into prepared pan. Cover and freeze 6 hours, until firm.


EASY HOMEADE COOKIE ICE CREAM (Recipe courtesy Paula Deen/Show: Paula's
Home Cooking)
3 egg yolks*
1 (14-ounce) can condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cups heavy cream, whipped
In a large bowl, beat the egg yolks and stir in the condensed milk and
vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a
9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until
firm.
To serve, scoop ice cream from pan or cut into slices.
*RAW EGG WARNING The American Egg Board states: "There have been warnings
against consuming raw or lightly cooked eggs on the grounds that the egg may
be contaminated with Salmonella, a bacteria responsible for a type of
foodborne illness. Healthy people need to remember that there is a very
small risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."

FRESH FRUIT ICE CREAM
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 cup pureed or mashed fruit (strawberries, raspberries, peaches, bananas,
blueberries)
1 tablespoon vanilla extract
2 cups (1 pint) Whipping Cream, whipped (NOT non-dairy whipped topping)
Food coloring, optional
In a large bowl, combine sweetened condensed milk and vanilla; stir in 1 cup
pureed or mashed fruit. Add food coloring if desired. Fold in 2 cups (1
pint) whipping cream, whipped. Pour into 9x5-inch loaf pan or other 2-quart
container. Cover and freeze 6 hours or until firm. Return leftovers to
freezer. Makes about 1 ½ quarts.

CHOCOLATE ICE CREAM WITHOUT A MAKER
1 (13 oz.) can evaporated milk
3/4 c. Hershey's syrup
1 tbsp. sugar
1 tsp. vanilla
1/2 c. whipping cream
Pour milk into large bowl. Place bowl and beaters in freezer until ice
crystals form around edge of milk. Whip until stiff peaks form. Fold in
syrup, vanilla, sugar and cream. Freeze 4 to 6 hours. Yields 2 quarts

CAFE AU LAIT ICE CREAM
1/2 cup hot water
4 tsp. instant coffee crystals
2 cups whipping cream
1 can sweetened, condensed milk
1/4 tsp. almond extract
1/2 cup toasted chopped pecans or almonds (optional)
In a large bowl, stir water and coffee crystals until dissolved. Allow to
cool. Add whipping cream, milk and extract. With a mixer, beat mixture until
light and fluffy (the mixture will mound but won't hold peaks). Fold in the
nuts. Pour the mixture into an eight-inch square pan or into a 9x5 loaf pan.
Cover with plastic wrap or foil and place in freezer. Freeze for about four
hours or until firm.

FUDGE SWIRL ICE CREAM
1 pint (2 cups) whipping cream
1 (14-ounce) can sweetened condensed milk, divided
1/2 tsp. vanilla
1 cup (6 ounces) semi sweet chocolate chips
In a large bowl, combine whipping cream,
1/2 cup sweetened condensed milk and vanilla. Cover; chill 30 minutes. With
electric mixer, beat until soft peaks form. Spoon into an 8-inch square
baking pan. Cover; freeze 1 1/2 hours or until partially frozen. In a small,
heavy saucepan, over medium heat, melt chips with remaining sweetened
condensed milk, stirring constantly, until smooth. Cool 15 minutes; swirl
into partially frozen mixture. Cover; freeze four hours or until firm.
Remove from freezer 10 minutes before serving. Makes 6 to 8 servings.

BUTTER MAPLE PECAN ICE CREAM
Yields 2 Quarts
1 can sweetened condensed milk
1 1/2 cup pecans, chopped, toasted
3 tbsp butter, melted
1 tsp pure maple syrup
2 cups half & half
2 cups whipping cream, unwhipped
(for freezer - directions)
1. Omit half & half and whip whipping cream. In a large bowl, combine
sweetened condensed milk, pecans, butter and maple. Mix well. Fold in
whipping cream.
2. Pour into 9x5" loaf pan and cover. Freeze 6 hours or until firm.

CANDY ICE CREAM
"This is easy to make and can be made fairly low-fat. Use your favorite
chocolate candies or substitute three crushed candy bars." Original recipe
yield: 4 servings.
1 (12 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups candy-coated chocolate pieces
1 pinch salt
2 cups milk
Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in
the freezer canister of an ice cream maker, stir. Insert paddle, and fill
with enough milk to reach 1 inch from top of canister (may be more or less
than 2 cups). Freeze according to manufacturer's directions.
NOTE: (To freeze without an ice cream maker, use a 2 quart plastic
container, fill with milk to two inches from the top and freeze in freezer,
stirring every 15 minutes until hard.)

these ice cream suggestions seemed so decliouis, i"m just wondering,
won't the ice cream turn out with bits of icicles or somthing? Or are
these creamy like real ice cream bought from the store?