Adding milk powder to your no-churn ice cream might seem a little strange, but it helps to bind the water and fat, which prevents ice crystals forming, thus giving you a lovely smooth scoop. We’ve gone for a simple vanilla flavour here, but you can easily pimp up it up, check out our tips below.
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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Ingredients
2Tbsp.
skimmed milk powder/dried skimmed milk
250ml
double cream
125ml
condensed milk
1Tbsp.
vanilla bean paste
Directions
Step 1Whisk together all the ingredients in a large bowl using a handheld electric whisk until soft peaks.
Step 2Scrape into a freezer-safe container, cover and freeze for at least 6hr (up to 1 week) until frozen solid.
For a more complex flavour, try toasting your milk powder in a dry frying pan over low heat. Leave to cool completely before using.
For a little twist you could ripple through a couple of tbsp of lemon curd, or your favourite jam, before freezing.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
