Some ice cream recipes using Eagle Brand Sweetened Condensed Milk include vanilla, chocolate peppermint and pumpkin gingersnap. All of these recipes require a 14-ounce can of this milk.
To make the vanilla recipe, gather an additional 4 cups half-and-half or light cream and 2 tablespoons vanilla extract. Begin making this recipe by placing all of the ingredients into an ice cream maker, mixing them together well. Freeze the ice cream maker according to the manufacturer's directions. Add any type of mashed fruit, such as bananas or peaches, to add flavor to this recipe.
The chocolate peppermint ice cream recipe calls for 2 cups heavy whipping cream, 1 tablespoon vanilla extract, 2 cups coarsely crushed chocolate fudge cookies and 1 cup crushed peppermint candies. Mix the whipping cream and vanilla extract in a large bowl until stiff peaks form. Add in the rest of the ingredients, place them in a loaf pan or similar container, and then freeze the mixture until it reaches the consistency of ice cream.
To make the pumpkin gingersnap ice cream, gather 2 cups heavy whipping cream, 1 tablespoon vanilla extract, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger and 1 cup solid-pack pumpkin. Also, grab about 1 1/2 cup crushed ginger cookies. Mix the heavy whipping cream, vanilla extract, cinnamon and ginger in a bowl until stiff peaks form, then add the rest of the ingredients. Freeze this recipe in the same way as the chocolate peppermint ice cream.