Prep 5 mins
Cook 20 mins
I saw Rachael Ray make this on a recent episode of 30 minute meals and was curious. It DOES work! I'm not wild about the taste of evaporated milk but the vanilla and honey smooth it out. I'm going to try it again using Splenda in place of the honey.
- Pour milk into a large metal or glass bowl.
- cover and freeze for 15 to 20 minutes or until the milk starts to form icy crystals along the sides. (This will NOT work unless the milk is VERY cold!).
- Remove bowl from freezer and, with a hand held beater, mix for 2 to 3 minutes on high.
- After reaching soft peaks, add vanilla and honey and continue to whip until stiff.
- Cook's note: I just put the milk in the metal bowl of my stand mixer & froze it. Then it was simple to whip it up.
I don't know if the user who rated this low didn't have her milk cold enough, but that is the key. Also, it doesn't hurt to chill the bowl and beater(s). Here is one modification I made: I added 2 Tbsp. of sugar to sweeten and added the vanilla to the milk before chilling it. I added the sugar by sprinkling it over while whipping this. This resulted in a just sweet topping that helps offset any underlying sweetness in the dessert. Great on homemade strawberry shortcakes.
We were now bound today and needed a topping for the crockpot hot fudge sundae cake (#41657). I chilled the milk for a good 30 minutes, so it was nice and cold. I beat it with an electric hand mixer. It took quite a while - 6 or more minutes- to reach a soft peak satge and it never progressed further than that. In fact, after adding the honey and vanilla , it never made it back to soft peaks. And I beat it an additional 6 minutes before giving up. So I served it as a side sauce. What can I say? It tasted like sweetened condensed milk which had been sweetened. Didn't taste good, didn't look appealing.