Using sweetened condensed milk gives a rich, custard-y taste with having to cook the milk or add eggs. This recipe from Eagle Brand makes about 1 1/2 quarts.
Ingredients
4 cups (2 pints) half-and-half or light cream
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
2 tablespoons vanilla extract
Directions
In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer’s instructions. Freeze leftovers.
Refrigerator-freezer method: Omit half and half. In large bowl, combine sweetened condensed milk and vanilla. Fold in 2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping). Pour into 9-by-5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm. Freeze leftovers.
