Chewin'

the News

July/August 2003

Homemade Ice Cream Mix

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Meals:	1	2	3	4	5	6
Makes:	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Ingredients:
Whole or 2 % milk	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Sweetened condensed milk	14 oz.	28 oz.	42 oz.	56 oz.	70 oz.	84 oz.
Vanilla	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.

Assembly Directions:
Pour the milk into a medium-sized bowl. Add the sweetened condensed milk and the vanilla. Use a whisk to mix the ingredients together.

Freezing Directions:
Pour the mixture into a rigid container or a freezer bag. Seal, label and freeze.

Serving Directions:
Thaw the mix overnight in the refrigerator. Stir and use the mix in your ice cream maker, according to the manufacturers’ directions. Freeze any leftovers.

Tammy’s Comments:
My mom has a ‘thing’ about using raw eggs in recipes, so we’ve been using this ice cream recipe forever! It’s simple, and has wonderful flavor! My ice cream maker is the 4 quart size, and holds a double batch of this recipe. By keeping this mix in the freezer, you’re ready to make ice cream any time you want!
 

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