Use Sweetened Condensed Milk for Easy, Homemade, No-Machine Ice Cream

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Making homemade ice cream is easy. We’ve even shown you how to make it without a machine. This method from America’s Test Kitchen is even simpler though, and produces super smooth, super chocolatey ice cream that scoops and keeps in the freezer just like anything you’d get at the store.http://lifehacker.com/make-delicious…

The video here shows you how to do everything, step by step. You’ll need a few ingredients, like heavy cream, instant coffee, and chocolate, but the killer is sweetened condensed milk, which keeps everything velvety smooth. The only machine you’ll need for this is a microwave and a mixer, although the mixer itself is arguable—you could get the soft peaks you’ll need from the heavy cream by hand (it’ll just take some time and some elbow grease.)

The whole process will take you about 15 minutes or so, but you’ll need to let the ice cream sit in the freezer until it’s firm (or to your desired firmness.) Once it’s set up, you’ll have ice cream that’s smooth, chocolatey, and unlike other no-cook or quick ice cream recipes, actually scoops, tastes, and melts like regular ice cream, instead of “ice cream with something missing.” When you’re ready to add some flavor beyond chocolate, try this foolproof ice cream recipe we posted over on Skillet—it’s similar, but adds great berry flavors to the mix.http://skillet.lifehacker.com/a-foolproof-5-…

Make Ice Cream Without an Ice Cream Maker | America’s Test Kitchen (YouTube)

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Make Creamier Ice Cream with Powdered Skim Milk

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Make Creamier Ice Cream with Powdered Skim Milk

Making good homemade ice cream is about finding the perfect balance of ice crystals and creaminess. To give your frosty treat a creamy boost, add in a little powdered skim milk.

If you find the base for you ice cream is too watery, Brian Smith and Jackie Cuscuna, the authors of Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop, have a tip that the pros use:

Ice cream makers use it combat the effects of too much water in their ice cream base. Milk is almost 90 percent water, and heavy cream is about 60 percent water. You need water to freeze your ice cream, but too much water will freeze into itty-bitty ice cream crystals… and your ice cream will be icy and grainy, not smooth and creamy. Skim milk powder absorbs excess water and givers a milkier, creamier flavor.

You can buy bags of skim or nonfat dry milk powder in stores for around four bucks, so it’s a worthy investment if you like to make ice cream at home. If you don’t have to share your dessert with children, a little bit of booze can help too.

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Ample Hills Creamery | Amazon via Food52

Photo by Joy.

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