Condensed Milk Ice Cream Recipes

Steps:

• Whisk the milk, powdered creamer, and sugar together in a saucepan, and place over medium heat. Bring to a boil, whisking constantly, and cook until thickened, 10 to 12 minutes. Set the mixture aside, and cool thoroughly (mixture will thicken as it cools).
• Place half the snow into a large mixing bowl, and pour the milk mixture over the snow. Gently stir the snow with the milk mixture until thoroughly combined. Continue to spoon in more snow, about 1 cup at a time, until the snow ice cream has the consistency of soft-serve ice cream. Serve immediately.

Steps:

• Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.
• Pour into a large mixing bowl.
• Whip until fluffy, about 40 seconds.
• Add the powdered sugar, slowly pouring into the bowl and whip until combined.
• You can add your vanilla extract ( 2 teaspoons will do ) at this point and whip until combined.
• Place the bowl in the freezer for an hour.
• Pull out from the freezer, whip for 1 minute and back to the freezer.
• Repeat about 4 times.
• Place in a container with a lid. Store in the freezer.

Steps:

• In a mixer, whip heavy cream just until it begins to thicken. Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form.
• Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.

Steps:

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.