I love sweetened condensed milk. It is saturated fat, sugar and god knows what else. Sneak it into coffee, cereal, ice tea, oatmeal and anything you would use milk in. You won’t be disappointed. This was the recipe that introduced me to the idea of using it in ice cream. And after experimenting continuously since first making it, I think using condensed milk as the foundation of an ice cream base is the best use of all. In addition to adding a bit of a caramel taste and probably all the sugar you need in most recipes, it performs magic on the resulting texture. You end up with a smoothness, gloss and density that is very similar to very eggy gelato.
This ice cream on Seven Spoons is a great take on what I am talking about, and takes an already delicious recipe over the top by adding crumbled cookies and a very liberal drizzle of a coffee laced caramel.
Crumbled cookie ice cream with espresso caramel at the Seven Spoons Blog
Crumbled cookie ice cream with espresso caramel
condensed milk / 1 quart
Mix Prep Time: 40 min
Freeze Time: 30 min
Total Time: 1 hour 10 min