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Raspberry Ice Cream
Ingredients:
1 can sweetened condensed milk
2 cans evaporated milk
2 c. sugar
5 eggs
1 qt. thin cream (optional)
2 Tbs. vanilla (optional)
Enough milk to fill freezer halfway
12 oz. raspberry jam
1 can sweetened condensed milk
2 cans evaporated milk
2 c. sugar
5 eggs
1 qt. thin cream (optional)
2 Tbs. vanilla (optional)
Enough milk to fill freezer halfway
12 oz. raspberry jam
Directions:
Dissolve the sugar into the sweetened condensed milk and evaporated milk. Heat and stir, bringing the mixture to the boiling point. In a separate bowl, beat the eggs. Gradually 1 tablespoon at a time, add the heated milk mixture to the eggs. Return the milk and egg mixture to the heat, just bringing to a boil. Optional cream and vanilla can be added.
When cooled, add mixture and extra milk to ice cream freezer to fill halfway. Begin freezing. When the ice cream is about half frozen, add the jam. Makes 6 qts.
Dissolve the sugar into the sweetened condensed milk and evaporated milk. Heat and stir, bringing the mixture to the boiling point. In a separate bowl, beat the eggs. Gradually 1 tablespoon at a time, add the heated milk mixture to the eggs. Return the milk and egg mixture to the heat, just bringing to a boil. Optional cream and vanilla can be added.
When cooled, add mixture and extra milk to ice cream freezer to fill halfway. Begin freezing. When the ice cream is about half frozen, add the jam. Makes 6 qts.