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Pour into it the sweetened condensed milk and fold in with a spatula or whisk. Add vanilla and stir until smooth and even colored. Pour into a metal pan without a removable bottom (8-inch round or square or 2 medium loaf pans). Freeze for 4-6 hours or until completely firm.
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STEP 1: Make this Recipe by Blending. First, in a mixing bowl add the sweetened condensed milk, vanilla extract and half and half. Then blend together with a whisk until combined. Add the cocoa powder and hot cocoa mix to the milk mixture and mix again until there are no clumps.
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Place the whipping cream in a large bowl and beat using a mixer or whisk until soft peaks form. 2 cups heavy whipping cream. Fold in sweetened condensed milk and vanilla extract. Stir gently to combine. 1 14 oz can sweetened condensed milk, 1 teaspoon vanilla extract. Transfer mixture to a freezer-safe container.
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Whip with a hand mixer to soft peaks. Add the condensed milk to the whipped cream and whip again until stiff peaks form. Don't overwhip! Transfer into an 8" x 8" brownie pan or similar, cover with plastic wrap so it touches the mixture, and place it in the freezer overnight.
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Refrigerator-Freezer Method: Omit half-and-half. Combine sweetened condensed milk and vanilla in a large bowl; mix well. Fold in 2 cups whipping cream. Pour into a 9x5-inch loaf pan or 2-quart container; cover. Freeze until firm, about 6 hours.
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Preparation. In a mixer, whip heavy cream just until it begins to thicken. Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form. Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.
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Mix everything together well. Pour the mixture into the metal canister of your ice cream maker. Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
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With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full.
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Instructions. In the bowl of a stand mixer, put the whole can of sweetened condensed milk, the thickened cream, and the vanilla extract. With the wire whisk tool, beat until soft peaks just start to form. Move the mixture to a cake pan or another container of the same size.
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Instructions. In a medium saucepan over medium high heat, bring the blueberries, sugar, and lemon juice to a boil. Reduce heat and gently boil for 5-10 minutes. Use the back of a spoon to gently smash the berries against the side of the pan. Remove the blueberry mixture from the heat and cool completely.
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Instructions. Whisk together the evaporated milk, egg, condensed milk. and vanilla together. Pour into prepared ice cream maker, and fill to the top of the paddles with milk. Turn on ice cream maker, and churn according to the directions of the manufacturer.
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Add sweetened condensed milk. 4. Whip until well-combined. 5. Mix in the raspberries. Pour heavy cream into a large mixing bowl. With a wire whip attachment on the mixer, whip on high for about 3 minutes until stiff peaks form (they should stand up straight when the beaters are lifted out of the bowl). Pour in the sweetened condensed milk and.
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Instructions. In a large bowl, whisk together the condensed milk, vanilla and salt. Set aside. In the bowl of a stand mixer, pour in the heavy cream and whip using the whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.
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1)BEFORE adding condensed milk: whip cold cream only to SOFT peaks (which barely hold their shape and flop over immediately when you lift the beaters). 2) Whipping up heavy cream to soft peaks will build up a structure to hold upcoming condensed milk and won't get cream over whipped later. 2.
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Let cool. Step 2. With an electric mixer, whip remaining cream until thickened. With a spatula, fold in chocolate mixture, half the sweetened condensed milk and whipped cream. Add the second half of the condensed milk and stir gently with the spatula until smooth. Pour into a loaf pan or a 2-litre airtight container.
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Beat with electric mixer on medium speed until blended. BEAT heavy cream in separate large bowl with same beaters until stiff peaks form. Add to sweetened condensed milk mixture, folding in until completely blended. POUR mixture into 9 x 5-inch loaf pan or other 2-quart freezer-safe container. Cover and freeze 6 hours or until firm.