Milk ice cream
by:
It is beautiful served alone, however makes a wonderful partner to a chocolate cakeI served it with the chocolate decadence I made recentlyand drizzled with dulce de leche it is stunning.
ingredients
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serves: 1
565 g (19.1 fluid ounces) whole milk
170 g (5.75 fluid ounces) whipping cream
40 g (1.41 ounces) powdered milk
135 g (4.76 ounces) dextrose
50 g (1.76 ounces) superfine sugar
25 g (0.88 ounce) invert sugar
5 g (0.18 ounce) ice cream stabilizer (optional)
Nutrition Facts
Milk ice cream
Servings Per Recipe: 1
Amount per Serving
Calories: 1702
- Total Fat: 72.5 g
- Saturated Fat: 44.3 g
- Trans Fat: 0 g
- Cholesterol: 250.8 mg
- Sodium: 326 mg
- Total Carbs: 244.2 g
- Dietary Fiber: 0 g
- Sugars: 234.1 g
- Protein: 26.6 g
preparation
1. With a hand blender, mix the milk, cream, milk powder and dextrose until smooth. Put into a pan and bring to 185°F (85°C). Whisk in the sugars and stabilizer, if using.
2. Bring up to 185°F (85°C), then take off the heat and cool as quickly as you can, so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours.
3. Put into an ice cream maker and churn according to instructions.
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comments
Lilia
June 6, 2013
looks nice:P