This one is good but I add more salt https://www.nigella.com/recipes/no-churn-salted-caramel-bourbon-ice-cream

i wish I knew what the point of the sweetened condensed milk was. So I just googled and one of the featured answers, from DailyPress.com, says:

"The use of sweetened condensed milk, a pre-cooked blend of milk and sugar, eliminates the usual cooking step of dissolving the sugar when making ice cream. It has a low freezing point so the formation of ice crystals is minimized, and it lends itself well to recipes made without an ice-cream freezer"

If all that is true, it makes sense. Heavy cream also has less water than half-and-half.

It's worth a try! You could always make a small batch of something basic to test.

I have not made it, but my family in Texas used to make ice cream using sweetened condensed milk. I could notice its flavor, but it was still good. The important thing to remember is not to add any salt or allow any salt from the ice cream maker to get into the ice cream, as that will ruin it.

The salted caramel ice cream recipe I linked to does not use an ice cream maker. I don’t own one. It’s extremely easy to make simply in the freezer. You don’t even need to stir it while freezing.

I have a couple of cans of condensed milk I need to use up and have been thinking about making ice cream with them. I've been procrastinating because I was afraid the canned milk might make for a gritty texture. I didn't know about the freezing point - that's interesting.

And I have an electric Cuisinart ice cream maker that uses a metal canister you freeze before using - no salt or ice needed.

Thank you all for ringing in here! I hope to be making my "experiment" in the next week or so. Carol, I have a electric Cuisinart ice cream maker that I purchased a few months ago & have used a bit -- sounds like it's the same as the one you use...metal canister, no ice or salt, just plug in and push the button when ready, set, go!

I have a Whynter ice cream maker with compressor, and it does not require salt, ice, or freezing a cannister. I can freeze one batch right after another, which is great for parties.

During thew ar years, sugar was rationed but not sweetened condensed milk nor kayro syrup. So we made ice cream usings weetened condensed milk and freezing it in metal ice cream trays. And my mother used it in her coffee when she couldn't get sugar and even on cereal and on bread instead of jam, because wild berries grew on the roadside but you couldn't get sugar to make jam>

As I recall the ice cream didn't taste like the ice cream shop ice cream! It was wonderful to be able to get sugar again when the war ended.

I used to work at a camp and SwCM was all we used to make ice cream. Less expensive and less laborious ahead of time. We used a hand cranked ice cream maker though, that was the fun part.

I had recipes for chocolate, vanilla and. lemon ice creams using sweetened condensed milk and regular milk that I posted on here at one time, but can't find them now. Wish I could because I want to put my Cuisinart to work again.

Oh, and they were under bcskye, many years ago.

These are the closest I could find.

https://www.gardenweb.com/discussions/2444050/tracey-oh-if-you-re-still-on-here#n=5

https://www.gardenweb.com/discussions/2416615/summer-is-here-time-for-ice-cream#n=20

https://www.gardenweb.com/discussions/6191110/has-anyone-made-ice-cream-with-sweetened-condensed-milk#n=11

sushi, she said her old user name was bcskye.

@Madonna Kirby...here is a link to your recipes! https://www.gardenweb.com/discussions/2444050/tracey-oh-if-you-re-still-on-here

If you want a different recipe, I use think this one is very good. My mother was adamant that the only decent homemade ice cream used a cooked base…and hers was delicious. But I think this is just as good. There are variations at the end of the recipe. I’m a purist. I’ve only tried the vanilla.

https://www.myrecipes.com/recipe/no-cook-vanilla-ice-cream-1

Oh, I just saw that Plllog found the same link! Glad you have them now.