Mary Berry-Inspired Condensed Milk Ice Cream 1

Mary Berry-Inspired Condensed Milk Ice Cream 🍦

Introduction This Mary Berry-inspired condensed milk ice cream is the ultimate homemade treat! With just three main ingredients and no need for an ice cream maker, you can whip up a creamy and luxurious dessert in minutes. Perfect for any season, it’s a versatile base you can customize with your favorite mix-ins.


Ingredients

Base Ice Cream:

  • 2 cups (480ml) heavy cream
  • 1 can (14 oz/400g) sweetened condensed milk
  • 1 teaspoon vanilla extract

Optional Mix-Ins:

  • Crushed cookies
  • Sprinkles
  • Chocolate chips
  • Chopped fruit

Có thể là hình ảnh về kem gelato

Directions

1. Whip the Cream:

  1. In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Avoid overwhipping to prevent the cream from becoming grainy.

2. Combine with Condensed Milk:

  1. Using a spatula, gently fold the sweetened condensed milk into the whipped cream. Mix until fully combined and smooth for a luscious texture.

3. Add Vanilla and Mix-Ins:

  1. Stir in the vanilla extract for a subtle flavor boost.
  2. If using mix-ins like crushed cookies, sprinkles, or fruit, gently fold them in to ensure even distribution.

4. Freeze the Ice Cream:

  1. Transfer the mixture into an airtight container or a loaf pan.
  2. Smooth the top and cover with plastic wrap or a lid to prevent ice crystals from forming.
  3. Freeze for at least 6 hours or overnight until the ice cream is firm and scoopable.

5. Serve:

  1. Once frozen, scoop and serve this rich and creamy homemade ice cream.
  2. Enjoy as it is, or pair with your favorite toppings for an extra-special treat!

Tips for Success:

  • Chill Your Tools: For best results, chill your mixing bowl and beaters before whipping the cream.
  • Flavor Variations: Add a tablespoon of cocoa powder for a chocolate version or a splash of espresso for a coffee-flavored treat.
  • Storage: Store the ice cream in the freezer for up to 2 weeks in an airtight container.

Frequently Asked Questions

Q: Can I use light cream instead of heavy cream? A: Heavy cream is recommended for the creamiest texture, but you can use light cream. The consistency may be slightly less rich.

Q: How can I prevent ice crystals from forming? A: Ensure the container is airtight and cover the surface of the ice cream with plastic wrap before sealing.

Q: Can I make this ice cream dairy-free? A: Yes, substitute coconut cream for heavy cream and use a dairy-free condensed milk alternative.

Q: What’s the best way to serve this ice cream? A: Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for the perfect texture.


Common Mistakes and Solutions:

  • Mistake: Overwhipping the cream. Solution: Stop mixing as soon as soft peaks form to avoid a grainy texture.
  • Mistake: Ice cream is too hard to scoop. Solution: Let the ice cream sit at room temperature for a few minutes to soften slightly.
  • Mistake: Mix-ins sinking to the bottom. Solution: Fold mix-ins gently and thoroughly to ensure even distribution.

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