Evaporated milk plays new part in frozen Lemon Crunch
By Betty Shimabukuro email@example.com
Posted on August 8, 2017 6:00 pm
Updated on August 8, 2017 at 5:46 pm
It turns out evaporated milk, because, well, much of the water has been evaporated out of it, has a high enough percentage of protein to be whip-able, despite having considerably less fat than whipping cream.