Vanilla Ice Cream Without Eggs

1 Can Condensed Milk
1 (12 oz) Evaporated Milk
1 Pint (2 C) Half and Half
1 Pint (2 C) Heavy Cream
1 Tbsp Vanilla
1 1/2 C Sugar
Milk to fill the rest of the canister  to the fill line (Mine only said to fill 2/3 full so I just eyeballed it)
Rock Salt
Ice

Freeze your ice cream canister before using it. It makes it freeze the ice cream better. Add all the ingredients and mix with a spoon. Then follow the directions of your ice cream freezer.
I just put ice in layers with layers of rock salt. Start and it says it only takes 30 minutes, but mine took about an hour.

Chicken Cakes (Like Crab Cakes)

I promise these are really good! They had amazing reviews and comments on the original post. This is what I used and we really like them. They even tasted amazing the second day.

2 Tbsp Olive Oil (More for frying)
1/2-1 whole bell pepper, finely chopped(I used one red pepper, but you can use any color or mix them)
1/4 C Green Onion, finely chopped
2 Garlic Cloves, minced
Salt and Pepper to Taste
2 (12 oz) Cans Chicken OR 3 C Cooked Chicken Chopped
2 Eggs, Slightly Beaten
1/3 C Mayo
1 Tbsp Lemon Juice
1/2 Tbsp Parsley
1 Tbsp Stone Ground Mustard (Or Dijon)
1 1/2 tsp Creole Or Old Bay Seasoning (I used Creole)
2 C Breadcrumbs,

Sauce
1/3 C Mayo
1/4 C Chili Sauce (I used thai chili sauce)
2 tsp Lemon Juice
2 tsp green onion
1/2 tsp Creole Or Old Bay Seasoning
1/2 tsp Garlic Powder
Drops of your favorite Hot Sauce

Finely dice your green onion and peppers. Heat 2 Tbsp of olive oil and add the peppers and onion. Season with salt and pepper. Saute them until tender. Add minced garlic, cook for a minute then remove from heat. In a mixing bowl combine chicken, lemon juice, mustard, mayo, parsley, creole/old bay seasoning, and 1 C Breadcrumbs. Mix it up really good making sure there are no clumps of ingredients. Add the sauteed veggies. Mix again. Taste it and see if it needs any more seasoning. Beat the two eggs and add to the chicken mixture.
Pour 1 C of bread crumbs on a plate. Use an ice cream scoop to scoop the chicken mixture into a ball. Coat the chicken ball with breadcrumbs. Flatten the chicken ball to a thickness you want to cook. Make sure the chicken is coated with breadcrumbs on all sides. Continue until all the mixture is done. If you have time you can put the chicken patties in your fridge to chill for a little bit. Heat some olive oil in the bottom of the pan. Fry the chicken cakes for 3-4 minutes on each side. You will need to add a little oil as you flip the patties or add new patties depending on how much oil is left in the pan.
Add all the ingredients together for the sauce. Enjoy eating them!