|
|
|
2 cans Eagle brand condensed sweetened milk 2 cans evaporated milk 16 oz. heavy whipping cream 4 c. crushed fruit of choice (opt.) Fill freezer container with milk, leaving about 1" at top for the cream to freeze up. When making chocolate ice cream, I use 1 can of Hershey chocolate syrup and chocolate milk. For vanilla, I add 1 large box of vanilla instant pudding for flavor. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |