Friday, April 23, 2010

Milk Ice-Cream

We tend to make most of the ice-cream we eat ourselves, since homemade is generally much yummier (and you can eat less of it, as it's richer, so you don't have to feel as guilty). I have a book of ice-cream recipes, and will definitely post on some of those sometime - but to make a proper ice-cream you have to make a custard, then chill it for 8+ hours before you churn it. This recipe, however, involves throwing four ingredients in a bowl, mixing them together then churning straight away. 

The inspiration for making this batch was the brownies - though the ones I took to work were demolished pretty quickly, I had some edges and broken bits of brownie languishing on the bench, and thought they'd go perfectly, when warmed, with a cool, icy milk ice-cream. The recipe, originally from Not Quite Nigella, is the easiest thing in the world; 3/4 cup sugar; 3 Tbsp milk powder; 2 cups milk; 1 cup cream. Put it in a bowl, mix to combine, then put it in the (pre-chilled) ice-cream maker and churn it for about half an hour.

Unfortunately this is a recipe that really does need an ice-cream maker; since it's mostly milk it needs a lot of agitation while it's freezing to prevent it turning into a solid lump, so unless you want to be opening and closing your freezer every five minutes for a couple of hours the old-fashioned way probably isn't going to work so well. :-(

When you take it out of the ice-cream maker it'll probably still be pretty sloppy, but will freeze up nicely:

It was an excellent dessert!

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