One simple recipe turns sweetened condensed milk into ice cream just by adding a few other ingredients. The milk blends easily into a smooth consistency with the other ingredients. The low freezing point of sweetened condensed milk keeps ice crystal from forming, so the ice cream comes out creamy after freezing. And its thick, rich consistency means no eggs are required.
Pour the heavy cream into a mixing bowl, and whip it with a mixer until it starts to thicken.
Pour the vanilla into the bowl.
Whip the mixture again until soft peaks start to form. When you pull the beaters from the mixture, the cream peaks should curl and look glossy.
Keep the mixer running, and slowly pour the sweetened condensed milk into the bowl.
Continue whipping the mixture until stiff peaks start to form. When you pull the beaters from the mixture, the peaks should stand up straight and look glossy.
Pour the mixture into an ice cream freezer container.
Freeze the mixture for at least four hours, or overnight before serving. Follow the directions for freezing based on the ice cream freezer container's directions.
Substitute vanilla beans for vanilla extract.
Substitute half of the heavy cream with half-and-half to reduce the fat and calorie content.