matgb: Artwork of 19th century upper class anarchist, text: MatGB (Default)
[personal profile] matgb
OK, so it's "Treats" at the moment, and [personal profile] miss_s_b insists I post my new ice cream method here.

Backstory: my ice cream maker is broken and I can't afford to fix it, and I had a cupboard with some ingredients that needed using, so I googled. I have adapted this from multiple articles.

Ingredients:
600ml Double Cream (USians: I believe "heavy cream")
1 tin Condensed Milk (sweetened)—the 14oz tin now sold in metric
Flavouring (eg: 2 tsp vanilla essence)

Put the cream and the milk in a mixing bowl and whisk, preferably with an electric whisk but a hand whisk will do, it'll just take an age. When soft peaks are beginning to form, add in your flavouring and whisk a bit more, making sure that you've got any edge bits incorporated nicely.

Pour into either 2 1-litre tubs or one bigger tub, put in the freezer for at least 3 hours, preferably overnight. Enjoy.

You might find it needs to be removed from the freezer a bit before serving up as it might go very solid.

Variants: Nestle make a 'caramel' condensed milk, use that and, if you want, add a teaspoon or 2 of salt for salted caramel. Any other oil base or highly concentrated flavouring, it's important the water content is low.

This works because condensed milk and double cream are very low in water content, so you don't get ice crystals or similar. Jennie didn't like my salted caramel that I made last night, which, y'know, more for me...
miss_s_b: (Pratchett: Nanny Ogg)
[personal profile] miss_s_b
Your mission, should you choose to accept it, is to make something with vanilla in. Pod or essence/extract, it's up to you :)

Profile

weekly_food_challenge: (Default)
Weekly Food Challenge

June 2017

S M T W T F S
    123
4 5678910
11121314151617
181920 21222324
252627282930 

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Powered by Dreamwidth Studios