Recipe: Easy Homemade Chocolate Ice Cream, 12 Variations (no ice cream machine, Eagle Brand, 1980's)

EASY HOMEMADE CHOCOLATE ICE CREAM



1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2/3 cup chocolate flavored syrup
2 cups (1 pint) heavy (whipping) cream, whipped

In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream.

Pour into aluminum foil-lined 9x5-inch loaf pan; cover. Freeze 6 hours or until firm.

Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers to freezer.

Makes about 1 1/2 quarts

VARIATIONS:
Freeze variations as directed above.

COCONUT ALMOND:
Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons water, 2 egg yolks (pasteurized*) and 4 teaspoons vanilla extract. Fold in whipped cream with 1/2 cup toasted flaked coconut and 1/2 cup toasted slivered almonds.

COFFEE:
Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 1 tablespoon instant coffee dissolved in 2 tablespoons water, 2 beaten egg yolks (pasteurized*) and 4 teaspoons vanilla extract. Fold in Whipped cream.

FRENCH VANILLA:
Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks (pasteurized*) and 4 teaspoons vanilla extract. Fold in whipped cream.

LEMON:
Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons Realemon Reconstituted Lemon Juice, 1 tablespoon grated lemon rind and few drops yellow food coloring. Fold in whipped cream.

MINT CHOCOLATE CHIP:
Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 teaspoons peppermint extract, 3 to 4 drops green food coloring and 2 tablespoons water. Fold in whipped cream and 1/2 cup small dark chocolate-flavored baking chips.

MOCHA:
Dissolve 1 tablespoon instant coffee in 1 teaspoon hot water; combine with sweetened condensed milk and chocolate syrup. Fold in whipped cream.

RASPBERRY:
Omit chocolate syrup. Thaw 1 (10 ounce) package frozen raspberries in syrup. With blender, blend until smooth. In large bowl, combine raspberries and sweetened condensed milk. Fold in whipped cream.

STRAWBERRY:
Omit chocolate syrup.
Thaw 1 (10 ounce) package frozen strawberries in syrup. With blender, blend strawberries until smooth. In large bowl, combine strawberries and sweetened condensed milk. Fold in whipped cream.

PEANUT BUTTER:
Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks (pasteurized*) and 1/2 cup peanut butter. Fold in whipped cream:

PEPPERMINT CANDY:
Omit chocolate syrup. In large bowl, combine 2 beaten egg yolks (pasteurized*), 2 tablespoons water, sweetened condensed milk and 4 teaspoons vanilla extract. Fold in whipped cream and 1/4 cup crushed hard peppermint candy.

PEACH:
Omit chocolate syrup. Drain 1 (16 ounce) can peaches. With blender, blend until smooth. In large bowl, combine peaches, sweetened condensed milk, 3 beaten egg yolks (pasteurized*) and 1/2 teaspoon almond extract. Foid in whipped cream.

BUTTER PECAN:
Omit chocolate syrup. In small saucepan, melt 2 tablespoons butter; stir in 1/4 cup chopped pecans. In large bowl, combine sweetened condensed milk, 2 beaten egg yolks (pasteurized*), 1 teaspoon maple flavoring and buttered pecans. Fold in whipped cream.

Source: Eagle Brand Sweetened Condensed Milk, 1980's

*RECIPE NOTE REGARDING RAW EGG YOLK:
Many of the variations of this recipe call for uncooked egg yolk. If you don't have access to pasteurized eggs, here is information from the American Egg Board:

Cooking Egg Yolks for Use in Recipes
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.