Prep 10 mins
Cook 0 mins
Mother's no-cook very versatile ice cream recipe that's rich and creamy. Add fruits of your choice, peppermint candy, or chocolate chips and marshmallows. Time does not include churning ice cream.
- 2 1⁄2 cups granulated sugar
- 6 large eggs, beaten
- 1 (14 ounce) can sweetened condensed milk
- 2 (13 ounce) cans evaporated milk (skim or whole)
- 1 tablespoon vanilla extract
- 1 1⁄2-2 quarts milk (skim or whole)
FOR FRUIT VERSION
- 1 -3 cup mashed fresh fruit, such as strawberries or 1 -3 cup peach (puree in blender) (optional)
- 1 1⁄2-2 1⁄2 cups sugar, as needed to sweeten fruit (optional)
- Combine first 5 ingredients and 1 quart of the milk, adding fruit if desired (optional).
- Pour into a 2-gallon ice cream freezer.
- Add enough of the remaining 1-quart milk to fill the ice cream canister to the fill line on the canister.
- You may not need all of this last quart.
- Do not over-fill the canister.
- Make ice cream according to manufacturer's instructions for the ice cream freezer/churn.
- VARIATION: For Peppermint and Chocolate: Crush 1 small bag of peppermint candy pieces and add 1 small (6 oz) bag of chocolate mini-chips.
- Add marshmallows and/or nuts, if desired.
Everyone really enjoyed this recipe. Thanks for sharing!
This was VERRY Creamy! I used a gallon and 1/2 freezer and it turned out great. I have been making ice cream for 25 years and this was a first time I ever had a hard time getting it out of the freezer. It was very creamy! This will be made instead of our old standby! Thanks
This is a very dense ice cream! I happen to love it that way, but it's pretty hard to scoop out once it's frozen, you should let it defrost in the fridge for about 1/2 an hour before serving. Super creamy because of the condensed milk -- I added melted chocolate and it was almost like eating frozen fudge. Next time I make this I will use less sugar, it was just a little too sweet. Thanks, Beachgirl, I see many versions of this coming out of my freezer in the future.