Sweetened Condensed Milk Sweet Cream Base Food

30 EASY CONDENSED MILK DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a condensed milk treat in 30 minutes or less!

BUTTER PECAN ICE CREAM

Steps:

• Melt butter in a heavy skillet over a low heat. Add the pecans and salt and sauté, stirring constantly, until pecans start to turn brown.
• Drain the butter into a small bowl and transfer the pecans to another bowl and let cool.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
• Add the melted butter and blend.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until the ice cream is ready.
• Makes generous 1 quart.
• Sweet Cream Bases----:.
• •Favorite Sweet Cream Base: Most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies, and candy.
• 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
• •Simple Sweet Cream Base: This simple recipe is made with a minimum of ingredients and requires no cooking.
• It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all.
• 2 cups heavy or whipping cream 3/4 cup sugar 2/3 cup half-and-half Pour the cream into a mixing bowl.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.
• •Condensed Milk Sweet Cream Base: This recipe makes a less creamy, less rich ice cream.
• Ben likes the slightly "cooked" flavor of the sweetened condensed milk.
• 2 cups light cream 1 cup sweetened condensed milk, cold Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.

3 INGREDIENT COCONUT MACAROONS

Steps:

• Preheat the oven: Preheat the oven to 350°F/180°C (160°C fan)
• Line a cookie sheet with parchment (baking paper)
• Combine the ingredients: In a medium bowl, combine the coconut and sweetened condensed milk.
• Mix well: Mix well with a rubber spatula or spoon until the mixture forms a sticky combination.
• Place mixture on a lined cookie sheet: Use an ice cream scoop or tablespoon measure to scoop out even portions of the coconut mixture placing about 1 inch (2 cm) apart onto the lined cookie sheet. See note 3
• Bake: Bake until golden brown, about 15 to 20 minutes
• Cool: Remove from the oven and allow to cool slightly.
• Melt the chocolate: Melt the chocolate in the microwave or on the stove top see note 4
• Dip baked coconut macaroons in chocolate: Once cooled dip the bottom of each macaroon in the melted chocolate. Drizzle the tops with extra chocolate if you prefer.

SWEETENED CONDENSED MILK SWEET CREAM BASE

Steps:

• Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.

NO-CHURN ICE CREAM RECIPE

Steps:

• In the bowl of a stand mixer fitted with a whisk attachment or a large mixing bowl with a hand held mixer, add the cream, vanilla and salt. Beat on high until stiff peaks form.
• Using a rubber spatula, gently fold in the sweetened condensed milk and desired mix-ins until no streaks remain.
• Pour into a freezer-safe container and store in the freezer until firm, about 4 hours.

AVOCADO MILKSHAKE

Steps:

• Blend all ingredients together. (Blend well!) Enjoy! Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Preheat oven to 425 degrees. Pour sweetened condensed milk into a shallow baking dish, such as a pie plate. Cover very tightly with foil making sure all sides are covered and sealed. Place baking dish in a larger pan, such as a roasting pan. Fill larger pan with hot water until water level reaches about half way up the baking dish. Cook for about 60 minutes and then check. Color should be a rich caramel brown. Continue cooking if necessary, checking every 15 minutes. Can take up to 90 minutes or more to reach proper level of doneness. When a medium caramel color is reached, remove from oven and let cool. Whisk until smooth, store in fridge.Try it as a fruit dip, spread on bread, crackers, or cookies, on top of ice cream, as a filling for cupcakes, swirled into frosting or hot chocolate, or simply straight off the spoon. It's especially good with cold, crisp apple slices.Source: sourbestbites.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.Source: sepicurious.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.