Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Canned sweetened 1/8 1/2 c Cold water
-teasp. salt 1 1/2 t Vanilla extract
Condensed milk 1 c Heavy cream

Turn temperature control of refrigerator to coldest setting. Combine
first 4 ingredients, refrigerate. Whip cream to custardlike
consistency. Fold into chilled mixture. Turn into freezing tray;
freeze until frozen 1" in from edge of tray. Turn into chilled bowl;
with electric mixer or egg beater, beat until smooth, not melted.
Quickly return mixture to freezing tray, freeze until just firm. Then
reset temperature control. Makes 3 or 4 servings. BUTTER PECAN: In 2
tablesp. butter or margarine in skillet, saute 1/2 cup broken pecan
meats until golden brown. Add, with 1/4 teasp. salt, to milk mixture.
CHOCOLATE: In double boiler, melt 1 sq. (1 oz.) unsweetened
chocolate. Add condensed milk, stir over boiling water 5 min., or
until thick. Add water; mix well. Chill. Add salt, vanilla, then
whipped cream. PEACH: To milk mixture add 2 cups sieved fresh or
thawed frozen peaches; 1 or 2 drops almond extract; and 1 tablesp.
fresh, frozen, or canned lemon juice. TOASTED COFFEE-NUT: Increase
sweetened condensed milk to 1 can, water to 3/4 cup. Add 3 tablesp.
instant coffee to cream before whipping. In 2 teasp. butter or
margarine, saute 1/3 cup coarsely chopped walnuts until toasted.
After last beating, fold in 1 tablesp. brandy (optional) and nuts.

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