how to make ice cream with evaporated milk

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Ice cream can be made with evaporated milk and without heavy whipping cream or eggs. You  need only 3 ingredients to make this simple and delicious ice cream. 

• Pour one can of milk into a sauce pan and heat it over medium heat until it is hot. When it gets hot, add the sugar and stir until it dissolves. Keep stirring frequently or every 1 -2 minutes intervals until it thickens up, The stirring prevents it from burning at the bottom. Do this for about 30 minutes or until it can coat the side of the pan or spatula. It may not look too thick at this point but it gets thicker as it cools down. Cool it a bit before pouring it into a jar. In order for it to not develop a thin film on top as it cools, stir it constantly before pouring it into a jar. Stirring it speeds up the cooling process too.
• Once it cools, pour into a jar and refrigerate for at least an hour or overnight. You can keep it refrigerated for up to a week or longer.
• It tastes and looks like the store bought sweetened condensed milk.
• Refrigerate the bowl, whisk, condensed milk and evaporated milk for at least 1 hour.
• Refrigerate the bowl, whisk and evaporated milk. Freeze the pan for about 30 minutes to an hour.
• In a large bowl, pour some ice cubes (enough to build  a wall around the bowl). Sprinkle  about 1/4 - 1/2 cup of salt over the ice cubes. Toss the ice cubes around to ensure even distribution of the salt. The salt lowers the temperature of the ice.
• Place the smaller refrigerated bowl in the middle of the large ice bowl and create a makeshift ice cream maker by building a wall of ice around the smaller mixing bowl . This will keep the milk cold and turn it into a thick consistency as it is whisked.
• Pour the evaporated milk, sweetened condensed milk and vanilla extract into the bowl and mix to combine. Whisk the mixture on the highest speed for about 10 - 15 minutes  or until it becomes stiff and doubled in size.
• Pour it into the frozen pan and freeze for about 6 - 8 hours or overnight or until frozen. Enjoy with or without toppings.

NB The ice cream is usually softer than a regular ice cream because of the absence of heavy whipping cream. Evaporated milk has a lesser fat content compared to heavy whipping cream. Regardless of that, it is very delicious and you wouldn't miss the cream.

Ingredients

2 cans (12 oz) evaporated milk

1/2 can granulated sugar

1 tsp vanilla extract

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