When I first saw this recipe for ice cream, using only evaporated milk, icing sugar, and vanilla, I was sceptical. But I had the ingredients on hand so I figured I’d give it a try. It does work. We’re not talking gourmet ice cream here, but it’s at least as good as some of the economy brands and a lot cheaper. And with no cream or eggs, and lots of air, it’s not bad for calories either.
Many of the versions I saw online described it as soft ice cream. It seemed more like regular ice cream in look and texture to me but it does melt very quickly so I recommend small portions and keeping it in the deep freeze. I’d love to give credit to the originator of the recipe but haven’t been able to find who that is. Some of the people posting it say their grandparents used to make it, so it’s obviously been around for a while.
1 12 ounce can evaporated milk, refrigerated at least 24 hours (I used 2%)
1 cup icing sugar
1 teaspoon vanilla
Whip the evaporated milk in a large mixing bowl. It should only take a minute for it to expand into a fluffy mass. Gradually beat in the icing sugar and the vanilla. Transfer the bowl to the freezer for 45 minutes to an hour. (I put the beaters in the fridge during this period.) Rewhip for a few seconds. Repeat two or three times more. Transfer to a freezer-proof, airtight container (old ice cream tubs work well) and freeze for several hours before serving.
Makes around 8 or 9 cups
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