Light Evaporated Milk vanilla ice-cream

[judydawn]

Name of Recipe: Light Evaporated Milk vanilla ice-cream
Number of People: 4 serves but could be doubled
Ingredients:
1 can Carnation light evaporated milk
3 tblspns castor sugar
1 teaspn gelatine
1 tblespn boiling water
1 teaspn vanilla essence

Preparation: No TMX needed for this stage.
Dissolve gelatine in the boiling water.  Mix the sugar with the milk until the sugar dissolves then mix the gelatine mixture in. Pour the mixture into a metal tray.
Chill for around 1.5 hours until the mixture starts to freeze around the edges.  Place your TMX bowl in the fridge during this time if you are not using it.
Pour the ice-cream mixture into the cold TMX bowl,**add the vanilla essence and whisk on speed 10 for 2 minutes.  Pour the mixture back into the tray and freeze for another 2 hours.  At this point I checked it and noticed it had separated into 2 layers, a caramel colour on the bottom with a creamy coloured thin layer on the top.   I decided to mix it all up together with a fork whilst still in the tray then place back in the freezer to totally set. Looks right now but I might try leaving it freeze for a little longer before this beating stage.

Tips/Hints:
I'm sure this is the recipe my Mum used to use when I was a kid and I even have the rectangular metal tin she used to use.  It is delicious and next time I will most certainly double the recipe.
Found this in a 1960 edition of a Woman's Weekly cookbook called Cookery in Colour when Leila C. Howard was the editor.

Strawberry version - Omit vanilla essence and fold in 150gms strawberry puree.  Add it at this stage **.

[cookie1]

Thanks Judy. I remember this well and the trays.  Before we had electricity on the farm (told you I was from the Jurassic age!)Mum used to decide to make this and when the icecream  was freezing the kerosene fridge would go out and of course it would all melt and the smoke from the fridge would mark the wall and ceiling. As a result she didn't make it very often until we got electricity. Poor thing, it was as if making the icecream caused it all.

[judydawn]

I keep sneaking out into the kitchen and having a spoonful Cookie, it is really nice.  I remember my Mum's used to be a little icy but this is nice and creamy.  When I saw her today we reminisced about the 'good old days' of ice-cream making. It used to be such a treat for us kids and then Amscol put out those blocks of ice-cream in cardboard and we were in ice-cream heaven. I must make a batch and take around to her.

[CreamPuff63]

I don't know why, but mum always made this icecream when we went to our beach house for holidays. We had one of those retro fridges ("Arctic" brand?), and I well remember the metal iceblock trays and making up a batch myself and having to stir it every so often and putting it back into that tiny freezer section on the left hand side. Other food that I remember fondly from holidays was canned spaghetti on toast, chicken noodle soup in the packet, jelly, and canned beetroot! (Mum was and still is a great home cook, but this is probably the equivalent of takeaway food today and we didn't have it that often so it was a treat on holidays). Now we never have the food I mentioned because of all the preservatives, sugar etc.  These memories conjure up fun times tho ...must try this JD to see if this is the same as I remember! Good times. 

[Meagan]

I wonder if you can use agar agar instead of gelatine?

[judydawn]

It does the same thing as gelatine doesn't it so I don't see why not Meagan.

CP63, thanks for the info that you had to stir yours from time to time when you were a kid, this may explain the fact that mine did separate and I had to do the same (only once) even though those instructions weren't in the original recipe.

[Thermomixer]

Thanks JD - do you remember the tins of powder (I think from Carnation) that were used to make ice cream?

[judydawn]

Some of the recipes I've read did use the Carnation milk powder Thermomixer but I'm sure Mum only used the liquid version in her ice-cream. 

[containergirl]

Cant wait to try this.  Surely I will need to thermomix to stir  .  I've had the can of evaporated milk poised ready for a few weeks. 

Would love to know how the agar works.   I generally use agar.

Sometimes containergirl junior makes me a drink by zesting some lime and adding water....she says "I even made it without the thermomix mummy!"  I need the odd reminder that I am not compelled to use the thermomix for everything in the kitchen.

She will adore another egg free ice cream option.  Thanks

[Sinead]

Darn it.. This looks great, but i don't buy Nestle, if anyone finds non Nestle Evap, i would love to know!

[judydawn]

Yes, Nestle make both the Carnation and Bear Brand evaporated milks.  I wonder if continental or Asian shops stock some other brand?

[meganjane]

I remember Mum making this too! And the metal ice cube trays that she used to set it in! Now, I'm wondering if it would be better to freeze the can of evaporated milk and whiz that up with the cooled gelatine mixture in the TMX? Perhaps then there'd be no separation?

[judydawn]

I wasn't going to freeze the evaporated milk but at least have it cold from the fridge next time MJ as I know it beats up a lot fluffier & thicker if it is cold (there was a trend quite a while back to serve this whipped milk on top of a cup of coffee - only the oldies would perhaps remember that). I've only made this the once as I've become hooked on Jo's choc-nut-instant-icecream but I have room in the freezer so I will go and make another batch of this right now and get back to you on the results using cold evaporated milk.

[meganjane]

Mum used to make a cheesecake with frozen evaporated milk, I remember. It was because it whipped up so well. Be interested to hear your results JD!

[judydawn]

Well that little exercise didn't really change anything MJ.  Being cold, the evaporated milk did whip up into a much bigger mass and I had to put stage 1 into two 9 x 21cm loaf tins.  Froze them for 1.5 hours then put them back into a cold TM bowl and beat for 2 mins speed 10 wherein it all turned back into liquid again.  I then only had enough to pour into 4 silicon muffin holes.  Froze for another hour, checked to see if they had separated and they had so gave them a quick stir and let them set.  Bottom line is, exactly the same as before.  Not a problem though but next time I won't bother to chill the can as there is no purpose to it and it doesn't end up making more ice-cream as I thought it might and the separation still happens. It tastes good though and I'm lucky in this household as I get to eat all 4 serves as DH isn't into ice-cream