can i used evaporated milk in place of heavy cream in dori sanders' no-churn fresh lemon ice cream recipe?
September 8, 2020
September 11, 2020
If you don't want to use heavy cream, I've seen ice cream made successfully with condensed milk. It's especially useful for non-churn ice creams. You will want to adjust for sugar though as condensed milk is super sweet.
September 9, 2020
You could, of course. However, ice cream relies on the fat content of the cream to give you that luscious smooth texture and mouth feel, as well as giving you some volume. That's important because the mixture isn't churned, so whatever air gets mixed in to start is all you are going to have. Cream is nothing but fat, where evaporated milks contains water - which will also translate to ice crystals with not much fat to help smooth the edges. You will no doubt save calories, and eliminate a lot of fat - but what you end up with will not exactly be ice cream. What you will have is lemon flavored ice milk. If you don't mind that, substitute. If you don't like the sound of it, stick with cream.
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