Ideal milk ice cream: The easy way to make homemade ice cream

Ice cream isn’t just great during summer because you can still enjoy it with various warm desserts. Making ice cream doesn’t always need to involve an ice cream churning machine. We enjoy Ideal milk, a popular brand evaporated milk, with some fruits when the sweet cravings hit. Did you know that you can make an easy ice cream with that milk? Our Ideal milk ice cream is great on its own, but even better with a warm winter pudding.

Ideal milk ice cream

Ideal milk is an unsweetened evaporated milk variation that almost tastes like condensed milk but is quite thin, making whisking a bit trickier. Howeer, added to the ice cream mixture will flavour it and lighten it up. You can get creative with your Ideal milk ice cream with additions like cocoa powder for a chocolate variation or just add some chocolate chips. This sweet treat is best served with warm desserts like crapes Suzette, malva pudding and custard or even apple crumble.

Make your own unique ice cream with this easy Ideal milk ice cream recipe. It’s a great addition to any warm pudding at Sunday lunch.

Ideal milk ice cream recipe

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Recipe by Gary Dunn Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Ingredients

• 2 tsp 2 gelatine.

• 1 tsp 1 vanilla essence

• 1 1 tin Ideal Milk (whipped as per the method)

• 2 cups 2 milk

• ½ – ¾ cup ½ – ¾ sugar

• ½ cup ½ cold water

Method

• To Whip Ideal Milk:
• Cover tin of Ideal milk in cold water.
• Bring to boil and boil for 10 minutes. Allow to cool. Chill in the fridge overnight.
• Whip until thick and creamy.
• For the ice cream:
• Soak gelatine in cold water.
• Scald milk (not boil), pour on gelatine, add sugar and essence; place in trays until it thickens.
• Then, add Ideal Milk which has been whipped to a cream.
• Freeze for at least 12 hours.

Notes

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Do you enjoy making home made dessert completely from scratch? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one published in the Rustenburg Junior School Recipe Book in 1958.

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