Milk ice cream


by: Maria Bella

It is beautiful served alone, however makes a wonderful partner to a chocolate cake—I served it with the chocolate decadence I made recently—and drizzled with dulce de leche it is stunning.


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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

how is this calculated?

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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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looks nice:P