Home made Ice Cream --

Many decades ago I used to make ice cream -- it was made fro either Condensed mild or Carnation -- I am leaning toward Condensed ---and I used to beat it by hand -- then part freeze then beat again till it doubled in size -- it was delicious -- darned if I can remember the recipe -- this was 60 years ago --

I would be grateful if someone can let me know which on it might have been --




Found these PlanB. Not sure if they are what you are thinking of but may trigger some memories.

Three-Ingredient Condensed Milk Ice Cream

Carnation Milk Home Made Ice cream

Homemade ice cream (1950's recipe) from ABC with powdered milk


PlanB  - Mum always made the Carnation Milk Home Made Ice Cream. It was a real hit at our place. It was so creamy and with 5 people to feed  there was never any left over for seconds. 

Thanks RnR I will check those out --

No they don't ring a bell --RnR

Hopefully someone else will come up with a recipe for you PlanB.


This used to be a quickie treat for us as kids PlanB:

1 can evaporated milk

1 cup icing sugar

1 teaspoon vanilla essence 

Blend until it becomes nice and thick

Freeze overnight (or only a couple of hours if you want a softer ice cream)

Add any topping you like..

Thanks, Sophie,  the one I used to make you had to part freeze then beat it again till it doubled in size 

The home made ice-cream I loved as a kid was made with evaporated milk. I have never tasted a commercially made ice-cream as nice as that. My mum never made it though, neighbours did, so I have no recipes.

Yes Robi it was wonderful -- and I used to make it often for my Son -- and used to add Passionfruit to it sometimes too

I bought some Condensed milk the other day I now have to find some recipe and try it out  -- I will let you know when I do it and what it was like

I make the 3 ingredient ice cream. 1 can of condensed milk, 600ml of thickened cream and 1 teaspoon of vanilla extract.

Open the can in readiness, whip the cream as close as possible to turning it to butter, fold in the condensed milk and vanilla extract.

Pour into a tray lined with greaseproof paper and enough length to eventually fold over the top of the set icecream. Freeze overnight.

I cut mine into blocks and individually wrap them in cling wrap and put back into the freezer for use later.

WARNING - If cutting, speed is of the essence as it melts quickly.

Here's a cooking hint for those who need it (I do).

Do you love Capsicum in salads but have a problem with repetitive gas (burping) for the rest of the day.

HINT: Eat capsicums with Natural Greek Style yoghurt, problem fixed.

Do you love fried onions, raw onions, or onions in stir frys or casseroles.

HINT: To use, place the cut or diced onions in a microwave proof container, cover with water and cook on high 3 mins for a medium whole sized onion.  This will improve Lasagne and Spaghetti Bolognese as it is n't over powered by the taste of the onion.

My mother used to make a version of ice-cream made from powdered milk....Strewth it was awful...closest thing it got to being like any sort of ice cream was as a variety of milk ice blocks.






2 teaspoons powdered gelatine60ml

(1/4 cup) cold water

1 x 375ml light & creamy evaporated milk (Carnation brand)

1 vanilla bean, spliT

80ml(1/3 cup) light thickened cream


Step 1 Sprinkle gelatine over the water in a small heatproof jug. Place jug in a small saucepan of simmering water and whisk with a fork until gelatine dissolves. Set aside for 2 minutes to cool slightly.

Step 2 Combine evaporated milk and vanilla bean in a medium saucepan and bring to the boil over medium heat. Remove from heat and stir in gelatine mixture. Set aside for 15 minutes to cool.

Step 3 Use an electric beater to whisk the cream in a small bowl until frothy.

Step 4 Use tongs to remove the vanilla bean from the milk mixture. Use a sharp knife to scrape seeds from vanilla bean into the milk mixture. Discard bean. Use an electric beater to whisk the milk mixture in a large bowl until frothy. Gradually pour in cream and whisk until combined.

Step 5 Pour mixture into a 2L (8-cup) capacity shallow metal container. Cover with foil and place in the freezer for 3 hours or until just set.

Step 6 Roughly break up ice-cream with a large metal spoon and transfer to a bowl. Beat with an electric beater until smooth and doubled in size. Quickly return to container. Cover with foil and freeze for another 4 hours or until firm. Scoop into serving glasses to serve.

Thank you all and aslo thanks Sandi as that sounds like it might be very close -- I will give it a go  ( I am an ice cream addict)




It should read  2 Teaspoons Gelatine &    60ml (1/4 of a cup) of cold water.

I had to re-align everything when I first put it in and missed the 60 ml bit.

Get yourself an Ice-cream Maker Jane I recommend them.

Thanks, Sandi ---


Re the ice cream maker -- my kitchen is choka block and no more room for more appliances 


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