Recipe by SusieQusie
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.
Top Review by Marilyn B.
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.
Directions See How It's Made
- 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.