Need homemade ice cream recipe- sweetened condensed milk...HELP!

[PaleBlue]

I am in search of a recipe for an ice cream maker to make ice cream like my grandmother used to make. I know it contains sweetened condensed milk and I THINK it contains evaporated milk (canned) too, and I am sure it only has afew ingredients...I think it's a Southern thing.

Also, I should add, I can make really tasty vanilla ice cream but I cannot find a recipe to duplicate my grandmother's. If I use cream or shipping cream or even 2% milk, it makes the ice cream really whipped and creamy, like, well whip cream. This is NOT how my grandmother's ice cream was. Her was really sweet, but also pretty light and NOT at ALL creamy, coolwhippy, or whipped creamy. It was more of an ice milk almost...no cream taste at all.

If you know what a Golden Corral is, if you've ever eaten the vanilla soft serve of the buffet-- some people may not like it- but it's much more similar to what I am looking for. And I know part of the taste is sweetened condensed milk.

Can anyone please help??? I loathe cool whip, cream, and creamy ice cream and do want something lighter/lower fat. It's gonna have loads of carbs I'm sure. NO eggs, I'm sure.

This is what I've tried that came out WAY too creamy and just wrong (but others loved it):
1. I Took 1 can sweetened condensed milk and stirred it up with a pint of light whipping cream, then poured in 2% milk until the canister was at its fill line. I added a little sugar and vanilla. (Because it will taste sweeter in the mix but not as sweet as ice cream). People said this was delicious, but it was SO creamy it tasted like cool whip was in there. Not what grandma used to make.
2. Tried 2 cans sweetend condensed milk, and filled the canister with canned evaporated milk and sugar and this was just nasty. Way too sweet and yet somehow still came out too whip creamy.

Help please!!! I guess you'd say I want more a snow cream or ice milk or frozen yogurt taste (but again I know there was no eggs or yogurt or pudding or anything like that in the mix and all I can remember is sweetened condensed milk). Help?????? Please??? I think this is a Southern thing, too.

[The Tickle Momster]

This is from the Ben & Jerry's cookbook

2 c light cream
1 c sweetened condensed milk, cold

Whisk together then add to ice cream maker. This is the base. So if you want vanilla, just add some. Makes 1 quart

If you want their recipe for French Vanilla, let me know. It doesn't use s.c. milk.

[Marielle]

:yes the ben & jerry's is a pretty good approximation but you may also want to try their sweet cream base. It uses uncooked eggs but I normally use egg beaters to replace the raw eggs. I think it's eggs, cream and sugar. Then that chills and is frozen in the ice cream maker. It's a totally different texture than cooked custard ice cream or the cream only ones that are frothy like you mentioned.

I've been making ice cream all summer and it's not been good to my waistline. :P~

[Katherine]

My mom makes it that way... the same way my Grannie did... let me check with her...

[Katherine]

ok..

1 large can of Carnation (e.g. condensed milk--my *very* Southern family just calls it "carnation")
1.5 c. of sugar OR a can of Eagle Brand milk (e.g. sweetened condensed milk)
several cups of whole milk
1-2 teaspoons of vanilla

Mom said you just have to stir up the sugar (or SCM) really well with the other ingredients, starting with just a little milk and adding, tweaking, adding, tweaking until it tastes right. (I know that not helpful when you're looking for INSTRUCTIONS :lol but that's pretty much how the women in my mom's family cook) She said the liquid needs to taste a little sweeter than what you want the ice cream to taste like.

It's the kind that gets really solid near the walls of the container, and is very soft/light (almost like snow ice cream) near the center. It melts in your mouth but it's not creamy or heavy like store bought ice cream.

[PaleBlue]

Thanks for the recipe-- what size can of Carnation is the "large" can?

I think this looks very close to my grandmother's recipe, but what I can't figure out is why mine turned out sooo different in texture when the only difference was that I didn't use canned evaporated milk, I used all 2% milk. And then my ice cream turned out very creamy and whipped. :shrug

So I'll try it again using the can and cut down on the regular milk..

[Katherine]

I *think* my mom uses the canned milk and uses whole (full fat) milk. :think

I don't know about which can is "large" .... I guess a 14-16 oz.. I'll ask her next time I talk to her.