This smooth and creamy ice cream is so simple to prepare because it is based on the use of sweetened condensed milk. With not much effort, one can produce a wide variety of popular flavors.
One 14-ounce can sweetened condensed milk;
2 egg yolks, beaten;
2 teaspoons vanilla;
1⁄4 cup whole milk;
2 cups heavy cream.
In a mixing bowl, combine the sweetened condensed milk, egg yolks, vanilla, and whole milk. Stir in the heavy cream. Turn into a hand-cranked or mechanical ice cream maker and freeze according to the manufacturer's directions. Or, whip the cream and fold into the mixture. Pour into a 1-quart metal pan and freeze 6 hours, or until firm.
BUTTER PECAN ICE CREAM: Melt 2 tablespoons butter, and stir in 1⁄4 cup chopped pecans. Add 1 teaspoon maple flavoring and the buttered pecans to the basic ice cream mixture before freezing.
STRAWBERRY ICE CREAM: Thaw one 10-ounce package frozen strawberries in syrup. Place in a food processor or blender and process or blend until smooth. Omit eggs, vanilla, and whole milk. Add strawberries to the sweetened condensed milk and heavy cream, and freeze as described above.
RASPBERRY ICE CREAM: Thaw one 1-pound package frozen unsugared raspberries. Turn into a food processor or blender and process or blend until smooth. Omit eggs, vanilla, and whole milk from basic mixture. Add raspberries to the sweetened condensed milk and heavy cream, and freeze as described above.
CHOCOLATE FUDGE ICE CREAM: Omit egg yolks, vanilla, and whole milk, and add 3⁄4 cup chocolate fudge ice cream topping to the mixture before freezing.