Evaporated Skim Milk Question

[yorkshirepud]

Hey Guys,

I am about to make my first batch of ice-cream (wish me luck :D ) and the recipe calls for Fat Free Evaporated Skim Milk (which I have). Now, I only need to use half of the can. Will this keep in the refridgerator? If so, for how long? Or, can you freeze it? Probably not, but I may as well ask while I'm here.

Actually, another question came to mind. I did plan on halving the ice cream recipe as it yields 16 servings and I don't need that much ice-cream. Yes, yes ... you can never have enough ice-cream, but knowing me I'll be making ice-cream every weekend (that's until my new toy gets boring - is that possible?), so I don't want a freezer full of ice-cream (again, not a bad thing). If I do that, do I have to half the 'mixing' time? I'm using the Cuisinart.

Thanks guys. Hope all you Americans are having a fantastic Memorial Weekend.

YP

[Mamasue]

YP....you are going to love your Cuisinart! I love making ice cream, sorbets, gelatos and have halved some with much success. You will find that your mixing/processing time will be the same. You can freeze evaporated milk up to 2 months. Have fun and enjoy! :)

[yorkshirepud]

Thanks Mamasue! :)

Yeah I can't wait to crank that baby up! What a luxury to just be able to whip up ice cream at your pleasure. It'll sure come in handy for those nights when you get those cravings and need ICE CREAM!

Poor Baskins Robbins/Dairy Queen will certainly miss me! :p No more getting DH to whip me to their store in my PJs on a Friday night!

YP

[Mamasue]

LOL:D ......you are most welcome. Glad I was here to help. I made the recipe that lorilei posted, Chocolate Sorbet and it was very good and fudgey as she stated. You must try it. Just a hint about no-fat or low-fat ice creams, sorbets, gelato, etc.....because the fat content is either omitted or very low then you will find that once the ice cream sits in the freezer for a length of time it will be harder to scoop and thats because it doesn't have that smooth high fat consistency. I am sure that Alton Brown could have explained it better. :D But don't let low-fat ice creams deter you from making them....just let the container sit for a few minutes at room temperature so that it becomes a little softer to scoop. :) I think I will go reach for a scoop or two of the sorbet......see ya! :)

[yorkshirepud]

Thanks again Mamasue ... :) ... I have been reading a few of the old threads over the weekend about homemade icecream and saw that info about it being harder etc ... I will sit it out on the counter for a while as suggested ... mind you ... I didn't see that Chocolate Sorbet ... I will do a search now ... thanks for the heads up!

Here's to ice-cream!!!

YP