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Homemade Ice Cream With Condensed Milk And Evaporated Milk
Homemade Ice Cream With Condensed Milk And Evaporated Milk. Transfer the ice cream mix into the container completely. Add the entire tin of sweetened condensed milk, thickened cream and vanilla extract to the bowl of a stand mixer.

Turn on ice cream maker, and churn according to the directions of the manufacturer. Beat on medium speed for 30 seconds; Or, use ice cream maker, freezing according to manufacturer's directions.
With Mixer Running, Slowly Pour In Condensed Milk And Whip Until High Peaks Form.
Add in ¼ cup of m&m’s® (optional) and mix again. Pour in the milk and cream and warm through. Transfer the mixture to a loaf tin or similar sized container.
For Extra Pink Color, Add A Few Drops Of Red Food Coloring And Gently Stir To Combine.
Whisk together the evaporated milk, egg, condensed milk. Start by measuring the cream into a mixing bowl. Turn on ice cream maker, and churn according to the directions of the manufacturer.
Don’t Let The Mixture Boil Or Get Too Hot Just Yet!
Mash the thawed strawberries with a fork (keeping some larger pieces if you prefer). Beat on medium speed for 30 seconds; Once the ice cream is frozen, the motor on your ice cream maker will stop churning.
Transfer The Ice Cream Mix Into The Container Completely.
Beat using the wire whisk attachment until soft peaks just begin to form. Beat the heavy cream with an electric (hand/standing) mixer until it begins to thicken. Continue to simmer the mixture until sugar is dissolved, and the mixture has become syrupy.
Transfer Into A Container Or Bowl For Freezing.
Adding a bit of water will help it keep turning. Add the vanilla and beat until a soft peak forms. Freeze for additional 4 hours or until firm.
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