Peach Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
1 cup mashed fresh peaches or drained frozen peaches or drained canned peaches

In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Add peaches. Pour into two ice cube trays or a deep loaf pan. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.

Make about 1½ pints



Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream
Maple Nut Ice Cream

Vanilla Ice Cream

Maple Nut Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
2 t maple flavoring
1 cup (½ pint) heavy cream
¼ cup coarsely chopped walnuts

In medium bowl, combine sweetened condensed milk, water and maple flavoring. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Fold in walnuts. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.

Make about 1½ pints

Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream

Peach Ice Cream
Vanilla Ice Cream

Peppermint Candy Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
1 cup finely crushed peppermint stick candy
In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Fold in finely crushed peppermint stick candy into mixture. (NOTE: candy will dissolve during freezing) Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.


Make about 1½ pints

Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream

Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream

Fresh Strawberry Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
1 cup crushed fresh strawberries sweetened with ¼ cup sugar
In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Add strawberry mixture. Pour into two ice cube trays or a deep loaf pan. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube trays or deep loaf pan. Cover with aluminum foil. Return to freezer. Freeze until firm.

Make about 1½ pints

Variations:
Coffee Ice Cream

Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream

Coffee Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
2 t instant coffee (dry form)

In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture and add 2 t instant coffee, dry form into mixture. (NOTE: coffee will dissolve after ice cream is beaten.) Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.



Make about 1½ pints



Variations:

Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream

Vanilla Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream

In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.

Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream