- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1-1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 186
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 64 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1-1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 186
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 64 mg
Ingredients
Directions
- COMBINE all ingredients in container of ice cream maker; mix well.
- FREEZE according to manufacturer's instructions. Freeze leftovers.
- REFRIGERATOR-FREEZER METHOD:
- 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.
- VARIATIONS:
- 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.
