Old fashioned homemade ice cream with eagle brand milk

Q: How do you make ice cream in the olden days?

Time-consuming and costly, the old-fashioned way was to place the ingredients into a thin drum, which was then sunk into a larger container which held a mixture of ice and salt. Although water freezes at 32F (0C), milk and cream will not freeze until they are down to 20F (-6.7C).

Q: Can I use milk instead of condensed milk in ice cream?

Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.

Q: Why condensed milk is used in ice cream?

Condensed milk is cows milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk.

Q: Is evaporated milk better for ice cream?

On top of all that, evaporated milk also happens to be the key to our super-chewy New England–style ice cream. For that you can thank its high protein content, which delivers a superior, fresh-churned texture while simultaneously limiting iciness once the ice cream is stored.

With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden. Makes about 1 gallon.

Table of Contents Show

ingredients
Questions & Replies
How do you make ice cream in the olden days?
Can I use milk instead of condensed milk in ice cream?
Why condensed milk is used in ice cream?
Is evaporated milk better for ice cream?

* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well.

Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.

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Recipes
< 15 Mins

"Wow! Leave it to Eagle Brand to make such luscious and easy treats! This is so super easy! This recipe is not their Original Ice Cream recipe! The times are for prep. only. Does not include chill time or freeze time."

Ready In:

15mins

Ingredients:

ingredients

1 teaspoon unflavored gelatin
1⁄4 cup water
1 (14 ounce) can eagle brand sweetened condensed milk (Regular or Low-Fat)
1⁄2 cup milk
1 tablespoon vanilla extract
1 cup whipping cream

directions

Sprinkle gelatin over water in measuring cup. Place cup in a pan of hot water to dissolve gelatin.
In large bowl, combine Eagle Brand, milk and vanilla. Add gelatin; mix well.
Cool 1 hour in fridge until mixture is the consistency of unbeaten egg whites.
Whip cream and fold into Eagle Brand mixture.
Place mixture in 1 quart freezer container and freeze until firm, at least 8 hours.
Notes:
*For the best flavor, soften slightly before eating… and enjoy ! GOURMET CHOCOLATE: In place of vanilla, melt 1/4 cup chocolate chips. Stir into Eagle Brand before adding milk and gelatin. GOURMET STRAWBERRY: In place of milk and vanilla, add 1 1/2 cups crushed strawberries (cooked for 4 minutes) to Eagle Brand mixture before freezing.

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How do you make ice cream in the olden days?

Time-consuming and costly, the old-fashioned way was to place the ingredients into a thin drum, which was then sunk into a larger container which held a mixture of ice and salt. Although water freezes at 32F (0C), milk and cream will not freeze until they are down to 20F (-6.7C).

Can I use milk instead of condensed milk in ice cream?

Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.

Why condensed milk is used in ice cream?

Condensed milk is cow's milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk.

Is evaporated milk better for ice cream?

On top of all that, evaporated milk also happens to be the key to our super-chewy New England–style ice cream. For that you can thank its high protein content, which delivers a superior, fresh-churned texture while simultaneously limiting iciness once the ice cream is stored.