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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel No-Cook Ice Cream

Recipe Tags: Ice Cream Recipes

Date Added: December 08, 2009


14 Ounces Condensed Milk For Topping
2 1/2 Cups Evaporated Milk 13 oz. can
1 Cup Heavy Whipping Cream if desired
1/2 Cup Sugar (5.5 oz)
1/2 Cup Water
2 Teaspoons Extract Of Vanilla or orange flower water; optional
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1. Remove the label from the sweetened condensed milk can.

2. Place the can in a pan and cover with water.

3. Place the pan over heat; when the water boils, turn the heat to low.

4. Let the can cook for 3 hours, being sure that the can is always covered with water; cool.

5. Over low heat, melt the sugar. Cook until the sugar is light brown, stirring constantly; do not let the sugar burn.

6. Pour the boiling water on the melted sugar and cook until all of the sugar is dissolved; cool.

7. In a blender, mix the caramelized condensed milk with some of the evaporated milk.

8. When smooth, add the remaining evaporated milk, cream, caramel syrup and vanilla extract.

9. Pour into an ice cream canister and freeze according to the manufacturer's directions.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Natural Sweeteners allergies.
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