Fortunately I had all the ingredients on hand and the ice cream base came together in no time, though I had to wait overnight to freeze and make the ice cream. This recipe is made from a predominantly milk base instead of a custard base (with eggs) but it is creamy and almost gelato-like. The tapioca starch takes the place of the eggs to stabilize the base, lending it a rich, creamy texture to the finished ice cream.
I served the ice cream with homemade caramel sauce and chocolate fudge sauce (recipe for this is coming up soon) and it tasted creamy and amazing. Serve it over some brownie for a yummy treat that kids would LOVE.
Sweet Milk Ice Cream
Ingredients:
- 3cups Whole Milk
- 1cup Heavy Cream
- 1/2cup Dried Whole Milk
- 1cup Sugar
- 2tbsp Tapioca Starch
- 2tbsp Corn Syrup
- 1tbsp Vanilla extract or Vanilla crush
- In a large saucepan, combine dried milk powder, sugar and tapioca starch and whisk well to combine.
- Add the remaining ingredients and whisk until smooth.
- Set the pan over medium-high heat and cook stirring constantly, until the mixture gets thick, slightly thicker than heavy cream. It should thinly coat the back of the spoon or spatula, about 4~5 minutes.
- Remove the pan from the heat and pour into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
- Transfer the bowl to the refrigerator for at least 4 hours, to chill thoroughly.
- Freeze the base in an ice cream maker according to the manufacturer's directions.
- Transfer the ice cream to a covered container and freeze until ready to serve.
Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 3'.
