Frozen Vanilla Fluff

Sometimes I go to the pantry and just look at what’s there to find a little cooking inspiration.  I did that on Sunday and saw a can of evaporated milk.  I started thinking about that can and what I could do with it.  I was coming up empty on inspiration and decided to do a little internet searching for “evaporated milk recipes.”  The results were many and were mostly either fudge or some kind of baked good.  I’m still on my wheat fast so a baked good was out of the question and I didn’t have most other fudge ingredients on hand.  I did come across a recipe for a frozen concoction that sounded yummy, though it required a packet of Kool-Aid (something I never have) and more evaporated milk than I had on hand.

I decided to tinker with the recipe and the ingredients to see what I could make.  The results were yummy and a pretty good ice cream substitute if I do say so myself.  I’m calling it Frozen Vanilla Fluff for lack of a better name.  We ate it on top of some homemade apple crisp.

Frozen Vanilla Fluff

• 12 ounce can Evaporated Milk
• 3/4 Cup Sugar
• 1/2 Cup Water
• 1 Vanilla Bean

Place the can of evaporated milk in the freezer for one hour.  While the can sits in the freezer, boil the sugar and water until the sugar completely dissolves.  Split and scrape the insides of the vanilla bean into the sugar syrup.  Allow this to sit and cool while the can continues to freeze.

Whip the evaporated milk until it expands to about 3 times its original volume, soft peaks will form.  If you have a stand mixer, this goes really fast.  You could, of course, do it with a whisk if your patience and arm strength allow.  Fold in the vanilla sugar syrup until all is incorporated well.

Pour the mixture into a tray and allow it to freeze.  Once frozen, a few hours, serve and enjoy!

I think the variations on this simple recipe could be endless just by switching up what is added to the simple syrup – instant coffee, cocoa powder, spices, etc.  If you try any, be sure to let me know how it turns out.