Tuesday, December 4, 2018

Two Ingredients Ice Cream - In an Ice cream maker

The calendar says Fall but it definitely feels like winter temperature wise and the deluge of rain just hasn't stopped. November apparently is making its way into the record books for the amount of rain that has fallen. I don't want to criticize for fear that it will not come around when we most likely need it. I digress.

It is never too cold for Ice cream is my motto and I bet some of you at least will agree :)

The thing is nobody is going to say No to ice cream even though it is winter. Ever since I discovered this 2 ingredient ice cream I don't think twice before making it. It of course is a great accompaniment to winter desserts like pies and bread puddings. Warm pie or pudding topped with home made soft ice cream will expel your winter doldrums I promise.

The only thing to have on handy is the condensed milk. If you want to control the amount of sugar then sweetened condensed milk is not a good choice. You can start with evaporated milk. I tried with one 14oz can of sweetened condensed milk and 1 cup of milk, the ice cream was a bit too sweet, tried with 1 1/2 cups still a bit sweet and finally 2 cups of milk the sweetness is just right. You might ask why use milk and condensed milk. You could simply use whole milk and thicken it but that would take an awful long time instead of the 15 minutes or less for this.

I bought condensed milk from Costco which means I have quiet a few so I have not experimented with evaporated milk but it should work. Evaporated milk is also thickened milk but without sugar like in the condensed milk but you would have to add sugar to it if you need.

If you do not have an ice cream maker, freeze for about 2 hours take it out, use a hand blender and break it down, freeze and then in another 2 hours break it again and finally leave it for 4 hours to set completely.

The reason I keep going back to this recipe instead of this one which is just as easy is the addition of cream which once finished churning, the ice cream maker takes a while to clean because of all the fat and this recipe with the addition of corn starch which is also something I would like to avoid if I can. But if you do not like condensed milk these 2 are very good options.

Here is the quick and easy recipe in pictures,

In a sauce pan heat the milk and when it comes to a boil, continue cooking on a lower heat while stirring for another 5 minutes. Then add in the condensed milk and cook for another 5 minutes.
Transfer the contents to a container and let it come to room temperature. Now put it in the refrigerator for at least 30 minutes to chill the milk mixture.
Now pour the chilled mixture into an ice cream maker and churn for 20 minutes or so.
Transfer the churned ice cream to a freezer container and freeze overnight.

Two Ingredients Ice Cream
Preparation Time:5 minutes
Cooking Time: 15 minutes + 30 minutes churning + 4 hours freezing time
  1. 1 can of condensed milk (14 oz)
  2. 2 cups of 2% milk (whole milk can be used)
  1. Take 2 cups of milk in a sauce pan let it come to a boil about 5 minutes or so and lower the heat and while stirring let it cook for another 5 minutes.
  2. Now add the condensed milk to it and mix it well and cook for another 5 minutes. Turn off heat and let it come to room temperature and then put it in the fridge to cool for about 30 minutes.
  3. Note:If you can plan ahead do the heating of the milk the previous and it is available to be churned any time.
  4. Pour the cooled milk mixture in the ice cream maker and churn for about 20-30 minutes.
  5. Remove to a freezer container and freeze overnight for a firmer set or it to be eaten right away:).
  6. Soft and creamy ice cream is ready.

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