Condensed milk ice cream is a simple alternative to traditional ice cream, requiring fewer steps and ingredients. Whipped cream and flavorings can be added, and churning may not be necessary due to the smooth texture of condensed milk.
Typically, ice cream contains milk or cream or milk components. Ice cream makers may use industrial processing to mix and freeze ingredients together for a thick, creamy final product, but home cooks must use an ice cream maker or follow specific freezing steps to achieve a similar product in the same way. When using a condensed milk ingredient, on the other hand, the freezing technique is simpler. A condensed milk ice cream can contain flavors such as fruit, vanilla or coffee, just like a regular ice cream.
Condensed milk is a preserved form of milk, available in jars and squeezable bottles. It is basically milk that has been reduced by adding sugar. It is creamy in color in appearance and has the consistency of a thick syrup. Regular ice cream requires 10-20% sugar or a sweetener such as corn syrup, to give the required sugary taste to the finished product. The strongly sweet taste of the preserved milk gives the resulting condensed milk ice cream this sweetness.
In addition to condensed milk, an essential ingredient for this dish is whipped cream, which can be whipped with condensed milk or by itself. This gives the finished product the lightness that would otherwise be missing. Depending on your favorite ice cream flavor, possible additions include vanilla, lemon juice, or cinnamon. Fruit, heated and melted with sugar, or chopped bananas or biscuits, are also suitable for a condensed milk ice cream.
Normally ice cream requires churning to prevent large ice crystals from forming during the freezing process. Churning is a repetitive motion of the mixture that makes the ice cream smoother and therefore gives it a creamier taste and texture on the tongue. Ice cream machines also churn the concoction while the dessert is preparing and freezing, but people who make ice cream by hand have to churn the concoction by hand every now and then to discourage crystal development.
Some of the condensed milk ice cream recipes don’t require the cook to stir the ice cream during the freezing process, as condensed milk is naturally smooth. Other recipes that direct the cook to add extra ingredients when condensed milk ice cream is in the freezer need to be churned out by hand at least once. Commonly the ice cream partially freezes and then the cookie or candy additions go into the container.
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