Sweetened Condensed Milk Ice Cream

I adore chocolate and ice cream.  A few years a go, I got so frustated with seeing tempting ice cream at the stores or reading the recipes in my favorite food magazines.  The creamy desserts always sounded so inviting but inevitably the final instruction would be to 'freeze in an ice cream machine according to the manufacture's directions'.  I just mumbled to myself, "I wish I had an ice cream maker so I could make this,"  Yes, how can I make one of these but I don't have an ice cream maker?

Then I started browsing on the internet and searching for homemade ice cream recipes without the need of ice cream maker.  You know what? They are plenty!  Yes, folks, if you don't have an ice cream maker, you still can create delicious homemade ice cream!  It takes a bit longer, but the results are every bit as delicious! Making homemade ice cream is easier than I think! Give everybody something to scream about with these yummy ice cream flavors I can make at home.

This time, I don't use whipping cream, I use sweetened condensed milk instead.  But the taste is super creamy and delicious - a close tie with our all-time favorite ice cream.  I adapted (and modified by me) this basic recipe from one of the members (I'm not sure which one because this recipe has been used many many times that I'm having difficulties finding the original one) of a culinary group in Jakarta, Indonesia, where I'm also a member.  But who ever this person is, I thank her for sharing this easy recipe J

For recipe in Indonesian click HERE

Ingredients:

A: 

3 tbsp corn flour

300 ml whole milk (plain)

1 egg, lightly beaten

B:

1 can of sweetened condensed milk

300 ml whole milk (plain)

1 tbsp emulsifier of your choice

C: (add ins)

Chocolate chips

Raisins

Any kind of nut of your choice

Any kind of chopped fruit of your choice

Vanilla extract

Etc

Directions:

1.       For ingredients A: Mix corn flour and milk in a small saucepan.  Stir the beaten egg into it.  Cook over low to medium heat, stirring continuously until you can see bubbles forming around the edges of the mixture.  The mixture is done when it is somewhat thick and coats the spoon.   Cover with plastic wrap and eave the custard until lukewarm before using.

Corn flour paste (custard) 

2.       Pour the condensed milk and emulsifier in a large bowl and whisk until they are thickened (it only takes about 2 minutes, I used a hand mixer on high speed).  While constantly whisking, slowly add the custard and remaining milk alternately and whisk until it is blended (a few seconds).

3.       Transfer the mixture to a freeze-safe bowl or container (if not already in one).  Cover tightly with plastic wrap or an airtight cover.  Place in the freezer and allow to freeze for 2-3 hours.

4.       Remove from the freezer and beat with a hand mixer to break up the ice crystals that are beginning to form.  Cover and place back in freezer for 2-3 more hours.

5.       Remove from the freezer and beat again with the hand mixer.  The ice cream should be thick but too soft to scoop.  If it is not thick enough, return it to freezer for an additional freezing time.  Beat again.  If the ice cream has thickened properly, stir in any add-ins at this point (you can add almost any fruit and nut you have, chocolate chips, cookie chunks, etc.).  Do not beat with the hand mixer after the add-ins have been mixed in.

6.       Pour into a plastic airtight freezer container, leaving at least ½-inch space at the top.  Cover and place the container back in the freezer and allow the ice cream to freeze until firm.

Bahasa Indonesia

Bahan A:

3 sdm maizena

300 ml susu cair (bisa diganti dengan air)

1 butir telur, kocok lepas

Bahan B:

1 kaleng SKM (susu kental manis)

300 ml susu cair (bisa diganti dengan air)

1 sdm emulsifier (SP/ovalet/TBM)

Bahan C:

Chocolate chips

Kacang-kacangan sesuai selera

Buah-buahan sesuai selera

Esktrak vanila

dll, rasa bisa disesuaikan

Cara:

1.       Bahan A: Dalam panci kecil, masukkan maizena dan susu cair lalu aduk sampai maizena larut, masukkan kocokan telur dan aduk sampai telur menyatu.  Nyalakan api kecil-sedang, aduk-aduk sampai mengental dan sedikit meletup.  Angkat dan tutup untuk menghindari adonan bergerindil waktu dikocok .  Sisihkan sampai adonan sedikit hangat.  Kocok sebentar sampai halus.

2.       Masukkan SKM dan emulsifier ke wadah, kocok sebentar saja dengan hand mixer sampai mengembang dan kaku.  Sambil terus dikocok, masukkan susu cair dan adonan A sedikit demi sedikit secara bergantian.  Kocok 15-30 menit sampai mengembang.

3.       Pindahkan ke dalam wadah khusus untuk freezer dan tutup rapat.  Masukkan ke dalam freezer.  Bekukan selama 2-3 jam.

4.       Keluarkan dari freezer dan kocok kembali untk memecah Kristal es yang terbentuk.  Masukkan kembali ke dalam freezer dan bekukan selama 2-3 jam.

5.       Keluarkan dari freezer dan kocok kembali.  Pada tahap ini es krim sudah mengental  dan kaku tetapi masih terlalu lembut untuk diambuil dengan sendok.  Jika es krim sudah cukup lembut, masukkan bahan tambahan (bahan C) sesuai selera.  Aduk dengan spatula.

6.       Masukkan kembali ke dalam freezer dan biarkan sampai es krim membeku.  Pengocokan ulang bisa dilakukan kembali bila es krim masih terasa kurang lembut, tetapi lakukan sebelum penambahan bahan C.