Homemade Icecream

Well. here are several recipes, one of which sounds like your requirement. DOn't need an ice cram maker, but...

You can go to the Eaglebrand.com website and find many recipes there.... Here's one: Freezing Time: 40 minutes Servings: 10-12.

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 2 tablespoons vanilla extract 1 pint whipping cream

Notes: Refrigerator-Freezer Method: Omit half and half. In large bowl, combine EAGLE BRAND® and vanilla. Fold in 2 cups (1 pint) whipping cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9X5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm. Freeze leftovers.

Peach Ice Cream: Reduce vanilla to 1 tablespoon and add 1 teaspoon almond extract, 4 drops yellow and 2 drops red food coloring. If desired add 2 cups mashed fresh or frozen peaches, thawed or 1 (16-ounce) can peaches, drained and mashed. Proceeed as above.

Strawberry Ice Cream: Reduce vanilla to 1 tablespoon. Add 2 cups mashed fresh or frozen strawberries, thawed and few drops red food coloring if desired. Proceed as above.

Banana Ice Cream: Reduce vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium). Proceed as above.

You can go to the Eaglebrand.com website and find many recipes there.... Here's one: Freezing Time: 40 minutes Servings: 10-12.

4 cups (2 pints) half-and-half or light cream 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 2 tablespoons vanilla extract

Notes: Refrigerator-Freezer Method: Omit half and half. In large bowl, combine EAGLE BRAND® and vanilla. Fold in 2 cups (1 pint) whipping cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9X5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm. Freeze leftovers. Peach Ice Cream: Reduce vanilla to 1 tablespoon and add 1 teaspoon almond extract, 4 drops yellow and 2 drops red food coloring. If desired add 2 cups mashed fresh or frozen peaches, thawed or 1 (16-ounce) can peaches, drained and mashed. Proceeed as above. Strawberry Ice Cream: Reduce vanilla to 1 tablespoon. Add 2 cups mashed fresh or frozen strawberries, thawed and few drops red food coloring if desired. Proceed as above. Banana Ice Cream: Reduce vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium). Proceed as above.

Here are a few more recipes for ya! Enjoy!

EASY 3-ingredient CHOCOLATE ICE CREAM

1 (14 ounce) can sweetened condensed milk 2/3 cup chocolate syrup 2 cups heavy cream Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.

EASY HOMEADE COOKIE ICE CREAM (Recipe courtesy Paula Deen/Show: Paula's Home Cooking)

3 egg yolks* 1 (14-ounce) can condensed milk 4 teaspoons vanilla extract 1 cup chocolate sandwich cookies, coarsely crushed 2 cups heavy cream, whipped In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm. To serve, scoop ice cream from pan or cut into slices. *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

FRESH FRUIT ICE CREAM

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk) 1 cup pureed or mashed fruit (strawberries, raspberries, peaches, bananas, blueberries) 1 tablespoon vanilla extract 2 cups (1 pint) Whipping Cream, whipped (NOT non-dairy whipped topping) Food coloring, optional In a large bowl, combine sweetened condensed milk and vanilla; stir in 1 cup pureed or mashed fruit. Add food coloring if desired. Fold in 2 cups (1 pint) whipping cream, whipped. Pour into 9x5-inch loaf pan or other 2-quart container. Cover and freeze 6 hours or until firm. Return leftovers to freezer. Makes about 1 ½ quarts.

CHOCOLATE ICE CREAM WITHOUT A MAKER

1 (13 oz.) can evaporated milk 3/4 c. Hershey's syrup 1 tbsp. sugar 1 tsp. vanilla 1/2 c. whipping cream Pour milk into large bowl. Place bowl and beaters in freezer until ice crystals form around edge of milk. Whip until stiff peaks form. Fold in syrup, vanilla, sugar and cream. Freeze 4 to 6 hours. Yields 2 quarts

CAFE AU LAIT ICE CREAM

1/2 cup hot water 4 tsp. instant coffee crystals 2 cups whipping cream 1 can sweetened, condensed milk 1/4 tsp. almond extract 1/2 cup toasted chopped pecans or almonds (optional) In a large bowl, stir water and coffee crystals until dissolved. Allow to cool. Add whipping cream, milk and extract. With a mixer, beat mixture until light and fluffy (the mixture will mound but won't hold peaks). Fold in the nuts. Pour the mixture into an eight-inch square pan or into a 9x5 loaf pan. Cover with plastic wrap or foil and place in freezer. Freeze for about four hours or until firm.

FUDGE SWIRL ICE CREAM

1 pint (2 cups) whipping cream 1 (14-ounce) can sweetened condensed milk, divided 1/2 tsp. vanilla 1 cup (6 ounces) semi sweet chocolate chips In a large bowl, combine whipping cream, 1/2 cup sweetened condensed milk and vanilla. Cover; chill 30 minutes. With electric mixer, beat until soft peaks form. Spoon into an 8-inch square baking pan. Cover; freeze 1 1/2 hours or until partially frozen. In a small, heavy saucepan, over medium heat, melt chips with remaining sweetened condensed milk, stirring constantly, until smooth. Cool 15 minutes; swirl into partially frozen mixture. Cover; freeze four hours or until firm. Remove from freezer 10 minutes before serving. Makes 6 to 8 servings.

BUTTER MAPLE PECAN ICE CREAM Yields 2 Quarts

1 can sweetened condensed milk 1 1/2 cup pecans, chopped, toasted 3 tbsp butter, melted 1 tsp pure maple syrup 2 cups half & half 2 cups whipping cream, unwhipped (for freezer - directions)

1. Omit half & half and whip whipping cream. In a large bowl, combine sweetened condensed milk, pecans, butter and maple. Mix well. Fold in whipping cream.
2. Pour into 9x5" loaf pan and cover. Freeze 6 hours or until firm.

CANDY ICE CREAM "This is easy to make and can be made fairly low-fat. Use your favorite chocolate candies or substitute three crushed candy bars." Original recipe yield: 4 servings.

1 (12 ounce) container frozen whipped topping, thawed 1 (14 ounce) can sweetened condensed milk 1 cup white sugar 1 teaspoon vanilla extract 1 1/2 cups candy-coated chocolate pieces 1 pinch salt 2 cups milk Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer's directions. NOTE: (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)

Here are a few more recipes for ya! Enjoy!

EASY 3-ingredient CHOCOLATE ICE CREAM

1 (14 ounce) can sweetened condensed milk 2/3 cup chocolate syrup 2 cups heavy cream Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.

EASY HOMEADE COOKIE ICE CREAM (Recipe courtesy Paula Deen/Show: Paula's Home Cooking)

3 egg yolks* 1 (14-ounce) can condensed milk 4 teaspoons vanilla extract 1 cup chocolate sandwich cookies, coarsely crushed 2 cups heavy cream, whipped In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm. To serve, scoop ice cream from pan or cut into slices. *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

FRESH FRUIT ICE CREAM

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk) 1 cup pureed or mashed fruit (strawberries, raspberries, peaches, bananas, blueberries) 1 tablespoon vanilla extract 2 cups (1 pint) Whipping Cream, whipped (NOT non-dairy whipped topping) Food coloring, optional In a large bowl, combine sweetened condensed milk and vanilla; stir in 1 cup pureed or mashed fruit. Add food coloring if desired. Fold in 2 cups (1 pint) whipping cream, whipped. Pour into 9x5-inch loaf pan or other 2-quart container. Cover and freeze 6 hours or until firm. Return leftovers to freezer. Makes about 1 ½ quarts.

CHOCOLATE ICE CREAM WITHOUT A MAKER

1 (13 oz.) can evaporated milk 3/4 c. Hershey's syrup 1 tbsp. sugar 1 tsp. vanilla 1/2 c. whipping cream Pour milk into large bowl. Place bowl and beaters in freezer until ice crystals form around edge of milk. Whip until stiff peaks form. Fold in syrup, vanilla, sugar and cream. Freeze 4 to 6 hours. Yields 2 quarts

CAFE AU LAIT ICE CREAM

1/2 cup hot water 4 tsp. instant coffee crystals 2 cups whipping cream 1 can sweetened, condensed milk 1/4 tsp. almond extract 1/2 cup toasted chopped pecans or almonds (optional) In a large bowl, stir water and coffee crystals until dissolved. Allow to cool. Add whipping cream, milk and extract. With a mixer, beat mixture until light and fluffy (the mixture will mound but won't hold peaks). Fold in the nuts. Pour the mixture into an eight-inch square pan or into a 9x5 loaf pan. Cover with plastic wrap or foil and place in freezer. Freeze for about four hours or until firm.

FUDGE SWIRL ICE CREAM

1 pint (2 cups) whipping cream 1 (14-ounce) can sweetened condensed milk, divided 1/2 tsp. vanilla 1 cup (6 ounces) semi sweet chocolate chips In a large bowl, combine whipping cream, 1/2 cup sweetened condensed milk and vanilla. Cover; chill 30 minutes. With electric mixer, beat until soft peaks form. Spoon into an 8-inch square baking pan. Cover; freeze 1 1/2 hours or until partially frozen. In a small, heavy saucepan, over medium heat, melt chips with remaining sweetened condensed milk, stirring constantly, until smooth. Cool 15 minutes; swirl into partially frozen mixture. Cover; freeze four hours or until firm. Remove from freezer 10 minutes before serving. Makes 6 to 8 servings.

BUTTER MAPLE PECAN ICE CREAM Yields 2 Quarts

1 can sweetened condensed milk 1 1/2 cup pecans, chopped, toasted 3 tbsp butter, melted 1 tsp pure maple syrup 2 cups half & half 2 cups whipping cream, unwhipped (for freezer - directions)

1. Omit half & half and whip whipping cream. In a large bowl, combine sweetened condensed milk, pecans, butter and maple. Mix well. Fold in whipping cream.
2. Pour into 9x5" loaf pan and cover. Freeze 6 hours or until firm.

CANDY ICE CREAM "This is easy to make and can be made fairly low-fat. Use your favorite chocolate candies or substitute three crushed candy bars." Original recipe yield: 4 servings.

1 (12 ounce) container frozen whipped topping, thawed 1 (14 ounce) can sweetened condensed milk 1 cup white sugar 1 teaspoon vanilla extract 1 1/2 cups candy-coated chocolate pieces 1 pinch salt 2 cups milk Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer's directions. NOTE: (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)

these ice cream suggestions seemed so decliouis, i"m just wondering, won't the ice cream turn out with bits of icicles or somthing? Or are these creamy like real ice cream bought from the store?