Vanilla ice cream (and flavor variations)

3 servings

Ingredients

Quantity Ingredient
⅔ cup Canned sweetened 1/8 teasp. salt
Condensed milk
½ cup Cold water
1½ teaspoon Vanilla extract
1 cup Heavy cream

Directions

Turn temperature control of refrigerator to coldest setting. Combine first 4 ingredients, refrigerate. Whip cream to custardlike consistency. Fold into chilled mixture. Turn into freezing tray; freeze until frozen 1" in from edge of tray. Turn into chilled bowl; with electric mixer or egg beater, beat until smooth, not melted.

Quickly return mixture to freezing tray, freeze until just firm. Then reset temperature control. Makes 3 or 4 servings. BUTTER PECAN: In 2 tablesp. butter or margarine in skillet, saute ½ cup broken pecan meats until golden brown. Add, with ¼ teasp. salt, to milk mixture.

CHOCOLATE: In double boiler, melt 1 sq. (1 oz.) unsweetened chocolate. Add condensed milk, stir over boiling water 5 min., or until thick. Add water; mix well. Chill. Add salt, vanilla, then whipped cream. PEACH: To milk mixture add 2 cups sieved fresh or thawed frozen peaches; 1 or 2 drops almond extract; and 1 tablesp.

fresh, frozen, or canned lemon juice. TOASTED COFFEE-NUT: Increase sweetened condensed milk to 1 can, water to ¾ cup. Add 3 tablesp.

instant coffee to cream before whipping. In 2 teasp. butter or margarine, saute ⅓ cup coarsely chopped walnuts until toasted.

After last beating, fold in 1 tablesp. brandy (optional) and nuts.

Related recipes