Light Mid-Summer Dessert★Milk Ice Cream experiment 1,2,3★(EP119)

Posted on Posted in Cakes, treats

Today I want to share with you my “milk ice cream experiment”!

I have introduced you to “no-churn vanilla ice cream” with whipped egg, and “Matcha ice cream” with condensed milk.

But today, I want a lighter version of ice cream. I want it to be not too sweet and low in fat as Italian gelato.

Japanese summer is hot and humid; we need something to cool down our body temperature.

I use an ice cream maker today, but you can definitely do without a machine which you can easily find the way how on the internet.

・experiment 1
500ml whole milk
50g sugar
A pinch of salt
A tsp vanilla essence

・experiment 2
1/2 cup corn syrup
500ml whole milk
A pinch of salt
A tsp vanilla essence

・experiment 3
1/2 cup condensed milk
500 ml whole milk
A pinch of salt
A tsp vanilla essence

Experiment 1 is made by milk and sugar.
I went very straightforward.

My first try looks not bad at first, but, turns out too firm.
I couldn’t even shave with a folk.

I decide to use corn syrup, which supposes to create a smooth texture.

Move on to the experiment 2!

Add corn syrup to milk and whisk to dissolve.

Pour in the ice cream maker and churn for 20 minutes. Don’t forget to add salt and vanilla essence.

It looks better than the experiment 1.  I can’t wait to see what it look!

Experiment 3 is using condensed milk.

As you can see in the no-churn Matcha ice cream video, condensed milk creates scoopable consistency.

What I need is light milk gelato, so I didn’t want to use condensed milk because it makes rich taste.

However,  the smooth texture is my first priority.  So I decided to add condensed milk.

Dissolve condensed milk in milk, then pour in the ice cream maker. Add in salt and vanilla. Churn for 20 minutes and freeze the same as we do to other 2 types.

My ice cream maker is for home-use, cost me only $30, but works really well. You need to freeze the inside bowl 5 to 6 hours before use.

This one looks perfect thanks to condensed milk.

Let’s see how my experiment goes.

The first one with sugar is too firm to scoop. It’s almost like rock. Tastes good as what I wanted but, I am sorry but I can’t call it as Ice cream.

(I’ll keep it for an icy cold drink!)

The second one with corn syrup is scoopable, but it’s not sweet enough.

The third one is scoopable and tastes just what I am looking for!
I didn’t need to worry about the fat from the condensed milk.  It tastes milky and sweet but light.

I want to serve my ice cream with Japanese peach.

Japanese peach is in season in summer.  Juicy and sweet. Taste like heaven.

This one is ripe and just about to eat. If you don’t want to waste your peach, you should really do “Boil and chill” method.  The skin is easily peeled after boil and chill. Cut into bite-size, and arrange with milk ice cream.

Look at that beautiful color!
Milk ice cream adds gentle sweetness to peach. Enjoy the light and healthy summer dessert with this easy recipe.

Give it a try and let me know how you like it!

Milk ice cream

Light milk ice cream recipe without egg
Prep Time5 mins
Cook Time20 mins
Course: Dessert
Cuisine: Italian
Keyword: eggless ice cream, ice cream, japanese recipe, fish recipe, healthy recipe, horse mackerel, milk gelato, summer dessert
Servings: 4
Cost: ¥2~5

Equipment

  • ice cream maker

Ingredients

experiment 1

  • 2 cups whole milk 480ml
  • 50 g sugar
  • a pinch salt
  • 1 tsp vanilla essence

experiment 2

  • 2 cups whole milk 480ml
  • ½ cup corn syrup
  • a pinch salt
  • 1 tsp vanilla essence

experiment 3

  • 2 cups whole milk 480ml
  • ½ cup condensed milk
  • a pinch salt
  • 1 tsp vanilla essence

Instructions

  • <experiment 1>
    Microwave your sugar and half a cup of milk for 30 to 40 seconds on 800w. Whisk to dissolve sugar. Add in salt to enhance the sweetness and vanilla essence for the aroma. Chill on the ice bath.
    When it chilled, mix with the rest of the milk. Pour into the ice cream maker and churn according to the manufacturer's instruction.
    Mine's going to take 20 minutes to make it into ice cream.
    Looks smooth and taste very simple. Transfer to a container to firm up a little to serve.
    My first try looks not bad at first, but, turns out too firm.
    I couldn't even shave with a folk. Too bad.
  • <experiment 2>
    Add corn syrup to milk and whisk to dissolve.
    Pour in the ice cream maker and churn for 20 minutes. Don't forget to add salt and vanilla essence.
    It looks better than the experiment 1. Transfer to a container to firm up.
  • <Experiment 3>
    Dissolve condensed milk in milk, then pour in the ice cream maker. Add in salt and vanilla. Churn for 20 minutes and freeze the same as we do to other 2 types.
  • <result>
    The first one with sugar is too firm to scoop. It's almost like rock. Tastes good as what I wanted but, I am sorry but I can't call it as Ice cream.
    The second one with corn syrup is scoopable, but it's not sweet enough.
    The third one is scoopable and tastes just what I am looking for!
    Milky and sweet but light. This is it!

https://youtu.be/Cc7sfHz2d2M

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