Homemade ice cream tips for perfection

These recipes come from a PR lady working with Eagle Sweetened Condensed Milk, which, no surprise, is an ingredient in both these recipes. I’m such a big fan of DIY-ing and ice cream, however, that I couldn’t help sharing. I’m even considering making ice cream for a July 4th party this weekend!

Pineapple and Chipotle Ice Pops

1 – 20 oz. can crushed pineapple in pineapple juice, undrained

1 – 14 oz. can Eagle Brand Sweetened Condensed Milk

3/4 cup pineapple juice

1 tablespoon fresh lime juice

1/4 teaspoon chipotle chile powder

1. Puree pineapple in food processor. Combine with sweetened condensed milk, pineapple juice, lime juice and chili powder in large bowl and mix well.

2. Spoon

into 8 – 4 oz. plastic ice pop molds or 10 – 3 oz. wax-coated paper cups. If using paper cups, insert a Popsicle stick into the center of each cup. Freeze until firm, about 4 hours. Makes 8-10 servings. Prep time 15 minutes (plus grocery shopping).

Caribbean Pineapple Lime Ice Cream

1 – 20 oz. can crushed pineapple in pineapple juice, undrained

1 – 14 oz. can Eagle Brand Sweetened Condensed Milk

3 Tbsp fresh lime juice

1 tsp grated lime peel

2 tsp vanilla extract

1 cup heavy cream

1. Combine undrained pineapple, sweetened condensed milk, lime juice, lime peel, vanilla and food coloring, if desired, in a large bowl and mix well.

2. Whip the cream in a medium bowl with an electric mixer at medium speed until stiff peaks form. Fold into pineapple mixture.

3. Pour into a 9 x 5-inch loaf pan or 2-quart freezer-safe container. Cover and freeze until firm, about 3 hours.

Yields 12 servings. Prep time 15 minutes.