I wanted to have one post that contains my current version of a sweetened condensed milk ice cream base. This is a work in progress as I keep tinkering with various proportions of milk, cream and condensed milk. Why do I keep tinkering? Because I actually made the perfect version of this once; silky smooth, absolutely perfect texture, that stayed that way for days in the freezer and I didn’t write it down! Sigh..
If you haven’t tried a condensed milk based ice cream, you should. It has a unique, cooked milk, slightly caramelized taste and very nice texture. It is very sweet!
- 1 cup of sweetened condensed milk
- 2 cups of heavy cream
- 1 cup of whole milk
- 1 tablespoon of tapioca or corn starch
- 2 inches of split, scraped vanilla bean, use a whole for vanilla ice cream
- Combine 2 tablespoons of milk and tapioca or corn starch in a small bowl and set aside.
- Heat milk, cream, and condensed milk in a medium, heavy bottomed pot until simmering. Stir regularly to avoid sticking.
- Remove from heat and whisk in the remixed tapioca/corn starch slurry.
- Put back on heat and cook for about a minute or until you can run your finger along the back of your stirring spoon or spatula, and leave a track that doesn't immediately fill in.
- Remove mix from the stove and pre-chill as required by your machine.
- Freeze in your ice cream maker as per manufacturer's instructions
- Store in freezer-proof container with a sheet of cling wrap pressed on to the surface of the ice cream.
Click here for more recipes that incorporate sweetened condensed milk.