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   Ingredients :
  Basic Ice Cream:
1 can (1 ¾ cup) undiluted evaporated milk
1 can (1 ½ cup) condensed milk

Basic Ice Cream:
Place both cans in the freezer for at least 4 hours.

Empty contents of evaporated milk into a mixer, cut in chunks if it’s frozen and beat at high speed until it doubles in volume and is soft and creamy.

Pour contents of the condensed milk. Continue beating until thoroughly mixed.

Add 1 teaspoon vanilla extract for vanilla ice cream, or choose one of the following flavors. Beat thoroughly, pour into an airtight container and freeze overnight.


1 cup lucuma blended or processed and strain with the necessary amount of milk to obtain a thick purée.


1 cup banana purée. Bananas blended or processed with 1 teaspoon lemon juice.

Manjarblanco (Sweet Milk Custard):

Place 1 can condensed milk (14 oz) in a pan, covered with water. Boil for 2 hours. Cool. Empty contents to ice cream, while beating.


1 cup mango purée. Peel. Remove pit and blend.


¾ - 1 cup blended strawberries.


1 cup cold Chocolate Fudge.


Prepare basic ice cream. Add 2 to 3 instant coffee diluted in ¼ cup water. Cool. Freeze in an airtight container.

Meringue and Chocolate Chips:

To basic ice cream add meringue pieces and chocolate chips. Add vanilla.

Two or three hours before serving, remove ice-cream from freezer and beat again. Return to freezer until serving time.
        8 servings

From , Peru :
Great recipe, to make it better though, I would add a cup of 2% milk for the lucuma and its heaven!
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