Homemade Tang Ice Cream

In a large bowl, mix condensed milk and evaporated milk. Add the Tang envelopes and stir well until the powder is completely dissolved.

In another bowl, beat the whipping cream with an electric mixer until it forms firm peaks.

Add the milk and Tang mixture to the whipped cream. Gently mix with a spatula until everything is well incorporated and has a homogeneous texture.

Pour the mixture into a freezer-friendly container, cover, and leave it in the freezer for at least 6 hours or until completely firm.

Take the ice cream out of the freezer a few minutes before serving to soften slightly, making it easier to serve.