Condensed milk ice-cream made in minutes

Press, 24 February 1988, Page 15

Condensed milk ice-cream made in minutes

Alison Hoist’s

Food Facts

This ice-cream is easy to make, has a good flavour, and a solid sort of texture. It is not too light and airy, leaving you feeling that it would melt away to nothing if you left it to stand until it reached room temperature. Like most other homemade ice-creams, this one is best eaten within a few days. If you tend to leave things to the last minute, you will find that you can make this three hours before you want to eat it, as long as you make it in a flat-bottomed metal dishJ and stand it in the freezer so that it is directly on a freezing surface. Another really good thing in favour of this icecream is that you make it with ingredients that, hopefully, you have in your store cupboard. If you are like me, you will replace condensed milk as you use it. I also find it very useful to keep

a large (unbranded) foil bag of full-cream dried milk in my store cupboard. Although it isn’t my favourite for adding to tea and coffee, it has helped me out in many cooking situations, where I have run out of fresh milk but need milk for sauces and baking. For about eight to 10 servings you need: 1 cup full-cream dried milk 2 cups water ______

2 tsp gelatine i/ 4 cup extra water 1 (400 g) can sweetened condensed milk 1 tsp vanilla Whisk the milk powder and water together until smooth, in a bowl. Mix the gelatine and extra water together in the container in which you will freeze the ice-cream. Use a 20cm metal cake pan for fast freezing, or a 2 litre ice-cream container for slower freezing.

Leave the gelatine to. soften for a few minutes, then warm it gently, until it is clear, using a stovetop or microwave oven, depending on the container. Add to it the dried milk mixture, then the condensed milk, then the vanilla. Stir until well mixed, then freeze, putting the container on the cold, flat, freezing surface of the freezer if fast freezing is wanted.

Stir the mixture every hour if you can. Cover when frozen, and put in a warmer part of the freezer, so the ice-cream is of a good consistency to be served with a warmed scoop. Note:—lf you want a smoother textured icecream, you can run the container under a warm tap, tip out the block of ice-cream, chop it into walnut-sized blocks, and food-process it until smooth, in several small batches. Refreeze again until firm, about 30 to 60 minutes, before serving.