Ingredients

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1 (12-ounce) can evaporated milk, chilled overnight

1½ cups powdered sugar

1½ teaspoons vanilla extract

Pinch of salt (optional, to balance the sweetness) 

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Instructions

1. Prepare the equipment. Place a large mixing bowl and your evaporated milk in the refrigerator overnight. For best results, use a glass, ceramic, or metal bowl instead of plastic.

2. Combine ingredients. Pour the chilled evaporated milk into the cold bowl. Add the powdered sugar, vanilla extract, and optional pinch of salt.

3. Whip the mixture. Using a hand or stand mixer, whip the ingredients on high speed until the mixture becomes thick and fluffy, with a consistency similar to marshmallow fluff or meringue.

4. First freeze. Cover the bowl with plastic wrap and place it in the freezer for about 1 to 1½ hours.

5. Whip again. Remove the mixture from the freezer and whip it once more with the mixer until it has thickened further. This re-whipping incorporates more air and improves the final texture.

6. Final freeze. Return the whipped mixture to the freezer for a minimum of 6 to 8 hours, or until it sets to your desired firmness.

7. Serve and enjoy. Scoop the finished ice cream into a bowl and serve with your favorite toppings, such as chocolate drizzle or crushed cookies. 

Tips and variations

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Balance the sweetness: If you find the powdered sugar flavor overpowering, you can reduce the amount or substitute it with ½ cup of granulated sugar, slowly pouring it in as you whip the milk.

Prevent ice crystals: The repeated whipping helps create a smoother, creamier texture. You can also freeze the mixture in a metal loaf pan for faster, more even freezing.

Flavor variations: Feel free to experiment by swapping out the vanilla for other extracts or adding mix-ins after the second whipping:

Chocolate: Add 2 tablespoons of cocoa powder.

Mint chocolate chip: Add ¼ teaspoon mint extract and mini chocolate chips.

Cookies and cream: Fold in crushed chocolate cookies.

Berry: Add a ½ cup of thawed, frozen berries. 

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