Beat eggs until foamy. Whisk in sugar until thickened. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water. Pour into freezer canister of ice cream maker. Fill to fill line with remaining milk if necessary. Freeze according to manufacturers' directions.
This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.
I Made It Print
Nutrition Facts (per serving)126Calories3gFat20gCarbs4gProtein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition FactsServings Per Recipe 32Calories 126% Daily Value *Total Fat 3g4%Saturated Fat 2g10%Cholesterol 34mg11%Sodium 89mg4%Total Carbohydrate 20g7%Total Sugars 20gProtein 4gVitamin C 1mg3%Calcium 119mg9%Iron 0mg1%Potassium 150mg3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Want an easy 3-ingredient ice cream? Chill a 12-ounce can of evaporated milk and then whip it with 1 cup of powdered sugar and 2 teaspoons of good vanilla extract until almost doubled in size. Stick the bowl in the freezer for 1 hour and then whip it again. Repeat this 2 more times and you will have a delicious low-fat ice cream every bit as great as the best soft serve in your local ice cream store. If you prefer lemon, finely grate the rind and use the juice of 1 small lemon, reduce the vanilla extract to 1/4 teaspoon, and follow the above method for creamy dreamy lemony ice cream.
Eating healthy should still be delicious.
Sign up for our daily newsletter for more great articles and tasty, healthy recipes.
It started with a disconcerting noise. There I was in my office, minding my own business, quietly tapping away at my keyboard when a strange scratching and Merlot’s pointed study of my desk drew my attention. Now Merlot is a cat given to staring, but only at her food bowl. When it’s empty. Furniture doesn’t normally feature in her contemplations.
It didn’t take me long to figure out there must be some sort of creature behind the desk. And as I am quite clever in these matters, I also realised quickly that if it’s big enough to make a noise audible to the human ear, it’s not the kind of thing one wants to have behind one’s desk.
Much scratching was followed by much intent staring and finally some scurrying, which afforded me the chance to clap eyes on the not-so-little critter. Not a mouse or a rat. I’ve seen enough of those to tell. Not a mole either, but about that size.
When stumped, I Google. “Images for rodents Western Cape” seemed a logical search parameter. So I was rather taken aback when an image of Western Cape premier, Helen Zille, popped up.
I thought this a bit harsh, but then I guess politics is a nasty business. Turns out the image links to an article about her being bitten on the toe… by a rat. Google search algorithms. Go figure.
I finally managed to catch the furry little thing (there was some shrieking – on both sides) in an empty ice cream container and released it in the neighbour’s yard (sorry!), safely out of Merlot’s reach. It was a shrew, I think. Or maybe it was a vole. Google wasn’t terribly helpful.
Either way, clutching the now-empty ice cream container reminded me of my gran’s old-fashioned Ideal Milk ice cream. If anything can soothe being called a rodent, being chased by one, or being bitten by one, this is it.
All you need is…
1 tin of condensed milk
few drops vanilla extract
250ml fresh cream
1 tin of evaporated milk, seriously chilled
This is old-fashioned ice cream. The last thing my gran had on the farm 40 years ago, is an ice cream maker, so this recipe is old school all the way – no expensive ice cream machine required!
It’s so simple, my cat could make this with one paw tied behind her back. Just add the cream and vanilla to the condensed milk and stir through. Whip the ice cold evaporated milk until it’s seriously foamy. Fold this into the rest of the ingredients. Pour into a bowl and freeze for 3-4 hours. Stir twice during the first 90 minutes.
My gran used to freeze this in those old stainless steel ice cube trays and I think that’s just lovely, if you’re lucky enough to have some. You can freeze it in anything that’s freezer-proof, but if you are serving this for a special occasion, why not freeze it in the bowl you intend to serve it in? I’ve even frozen it in a gorgeous, elaborate silver-plated bowl. Tie a French ribbon round the handle to make it fabulously festive!
A note of thanks: To my Aunt Merika, who moved heaven and earth to dig up this old recipe for me.
Liked this recipe? Share it!
good to know
Ice cold treats for sizzling summer days
The December hols is the perfect time to experiment with freezing things. Think double cream Greek yoghurt, blitzed with ripe bananas, a squirt of lemon juice and lashings of honey for sweetness. Freeze it as individual yoghurt lollies or in a bowl.
Blitz summer berries with berry juice and freeze as ice lollies. The sky is the limit when it comes to flavour combinations, so grab the kids and have some fun in the kitchen.
I’m a fan of wine with any course, but I guess wine with ice cream could be a stretch for many. Here’s a thought… Soak some raisins in Muscadel for quite a few hours until they’re plump and gorgeous. Serve this ice cream with the boozy raisins and chopped nuts (hazelnut, brazil, almonds, pecans).
Some ice cold Muscadel on the side, and I’m happy. Try Nuy, they make white or red Muscadel. With this recipe, I would opt for the white.
What does evaporated milk do for ice cream?
On top of all that, evaporated milk also happens to be the key to our super-chewy New England–style ice cream. For that you can thank its high protein content, which delivers a superior, fresh-churned texture while simultaneously limiting iciness once the ice cream is stored.
Can you use evaporated milk instead of cream in ice cream?
Want an easy 3-ingredient ice cream? Chill a 12-ounce can of evaporated milk and then whip it with 1 cup of powdered sugar and 2 teaspoons of good vanilla extract until almost doubled in size. Stick the bowl in the freezer for 1 hour and then whip it again.
Can you use evaporated milk instead of whole milk in ice cream?
As long as you end up with the same total amount of milk, you can usually substitute any kind of milk for any other kind of milk in an ice cream recipe. Just know that the consistency and texture of the ice cream might change.
Can you substitute evaporated milk for condensed milk in ice cream?
Because sweetened condensed milk and evaporated milk are very similar, evaporated milk can serve as a substitute. You won't get the same sweet, caramelized flavor with it, but the consistency will be similar when using a cup for cup substitution.