Eagle Brand Easy Homemade Strawberry Ice Cream

Ingredients

• 3 egg yolks\*
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 teaspoon vanilla extract
• 1/2 cup chopped strawberries
• 2 cups (1 pint) whipping cream, whipped
• 2 cups fresh or unsweetened frozen strawberries, mashed or pureed (1 cup)

Steps

1. In large bowl, beat egg yolks; stir in Eagle Brand, vanilla and chopped strawberries. Fold in whipped cream.
2. Pour 1/3 mixture into aluminum foil-lined 9×5-inch loaf pan or other 2-quart container. Spoon 1/3 mashed strawberries on top. Repeat layering; top with strawberry mixture.
3. Swirl with knife or spatula. Cover; freeze 6 hours or until firm.
4. Scoop ice cream from pan, or peel off foil and slice. Return leftovers to freezer.

Notes

Makes about 1 1/2 quarts.

Blueberry: Omit vanilla and chopped fruit. In large bowl, beat egg yolks; stir in Eagle Brand and 1 teaspoon grated lemon rind. Fold in whipped cream. Proceed as above, layering with 1 cup pureed blueberries. Freeze as above.

Peach: Omit vanilla. In large bowl, beat egg yolks; stir in Eagle Brand, 1 cup mashed peaches, 1/2 cup chopped peaches and 1/4 teaspoon almond extract. Fold in whipped cream. Freeze as above.

\*Use only Grade A clean, uncracked eggs.

From a printed recipe (Eagle Brand (Borden)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.