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Making ice cream with condensed milk - Ideas?


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#1 Procrastinator5000

Posted 06 February 2013 - 07:00 PM

I have just rediscovered making ice cream with condensed milk (cream + condensed milk whipped up and frozen) and I'm wondering what different flavours you've tried?

I just made coffee ice cream from Nigella's cookbook, would love to try other flavour combinations.

#2 melajoe

Posted 06 February 2013 - 07:07 PM

http://www.nobigdill.com/2011/07/watermelo...eet-treats.html

This one is really nice (and simple)!

ETA: Just realised there wasn't condensed milk in that recipe... I was sure there was.  Oh well, I've made it a couple of times and it's still yummy!


Edited by melajoe, 06 February 2013 - 07:08 PM.


#3 joykey

Posted 06 February 2013 - 07:09 PM

Substitute condensed milk with caramel top-n-fill for the most luscious caramel ice cream you've ever had.

#4 Missy Shelby

Posted 06 February 2013 - 07:10 PM

Sorry OP, no tips but will be stalking for ideas!! biggrin.gif

#5 TotesFeral

Posted 06 February 2013 - 07:15 PM

I buy chocolate bars and crush then up and mix through. Have done peppermint bars and crunchies. Yum!

#6 JackiOT

Posted 06 February 2013 - 07:29 PM

Tinned passionfruit in syrup is brilliant.

Frozen raspberries (with a little sugar if they are very sour)

Mint essence and dark chocolate chopped (or mint chocolate chopped)

And I have seen (but not tried) it done with a chai syrup

#7 Alacritous~Andy

Posted 06 February 2013 - 07:37 PM

Peppermint Ice Magic. ninja.gif

#8 JJ

Posted 06 February 2013 - 07:43 PM

Banana and Nutella
Apple and cinnamon (I used apple puree)
Honeycomb (chopped up Crunchie or Violet Crumble)

Also recently tried banana & toffee sauce/topping and little drizzles of melted dark chocolate. Yummy!

#9 miajas

Posted 06 February 2013 - 07:46 PM

Cookies and Cream

600ml cream
395g tin condensed milk
200g chocolate (melted)
220g choc biscuits crushed

whip cream and milk til thick gently mix through melted choc cookies, freeze and enjoy!!!

awesome with waffle cones

#10 Procrastinator5000

Posted 06 February 2013 - 07:48 PM

Wow, brilliant ideas, thanks!

Keep them coming!

#11 chickendrumstick

Posted 06 February 2013 - 07:48 PM

I've made it with lemon - with the condensed milk it tasted like lemon cheesecake!!

#12 Procrastinator5000

Posted 07 February 2013 - 05:11 PM

Wow, lemon. Wouldn't have thought of that, but it sounds amazing!

#13 *cough*

Posted 07 February 2013 - 05:19 PM

Mango pulp from cheap mangoes. Crush pistachios and mix through. Devine...

#14 Escapin

Posted 07 February 2013 - 05:33 PM

I was going to say mango too. Yummy. Extra yummy with some lime zest and a slug of cointreau... Will definitely try pistachios next time!

#15 happygurl06

Posted 07 February 2013 - 05:46 PM

Do you need an ice cream churn for this or is it just frozen in a container?

#16 FeralRebelWClaws

Posted 07 February 2013 - 06:12 PM

omg that sounds amazing... I'm going to have to try it now!!!

#17 Procrastinator5000

Posted 07 February 2013 - 08:04 PM

QUOTE (happygurl06 @ 07/02/2013, 06:46 PM) <{POST_SNAPBACK}>
Do you need an ice cream churn for this or is it just frozen in a container?


No, you don't need to churn it, you just whip it till it's increased a lot in volume, then freeze!

It is not exactly the same texture as normal ice cream, a bit different - very creamy and smooth. It is great if you don't have an ice cream maker.

#18 CountryFeral

Posted 08 February 2013 - 06:18 AM

*drumroll*

Raisins (and goji berries) soaked in a glass sealed container with rum and a couple of cinnamon sticks.

Drain the berries after 3 days or so (keep spiced rum and serve with lime and soda) and stir through ice cream, add a few teaspoons of the rum to the cream while you are whipping it too.

Oh. My. Goodness.

#19 BLBG

Posted 08 February 2013 - 06:30 AM

Yuuuuuuum! I havent heard of this way of making icecream but I 'm super keen to give it a go on the weekend.
Thanks for ths ideas!

#20 jessie123

Posted 08 February 2013 - 07:11 AM

I don't know if I would call this stuff icecream. I heard so many raves about this but I didn't like it at all. Very light texture

#21 joykey

Posted 08 February 2013 - 09:17 AM

QUOTE (countrymel @ 08/02/2013, 07:18 AM) <{POST_SNAPBACK}>
*drumroll*

Raisins (and goji berries) soaked in a glass sealed container with rum and a couple of cinnamon sticks.

Drain the berries after 3 days or so (keep spiced rum and serve with lime and soda) and stir through ice cream, add a few teaspoons of the rum to the cream while you are whipping it too.

Oh. My. Goodness.

I think I'm going to cry! wub.gif


#22 froglett

Posted 08 February 2013 - 12:21 PM

I've just discovered this method after watching nigella. So far I've done (similar to countrymel), rum & sultanas (didnt have any raisins) and another batch of baileys and berry ripple.
For the rum & raisin, I soaked 1/2 cup sultanas in 2tbspn rum overnight. Then added 2 tbspn cocoa to the base mix, and folded through the soaked sultanas and the rum.
For the berry ripple I added 2 tbspn baileys to the base mix, then made a berry sauce (1 cup froz mixed berries with 1 tbspn caster sugar, simmered till slightly syrupy), which I folded through to give the ripple.
There are some awesome ideas here, so I suspect that I'll be making more flavours!

#23 froglett

Posted 08 February 2013 - 12:23 PM

Oh, and I found out the first time I made this you can over whip the mix, which of course being cream means it split. Think buttery ice cream. We still ate it, but texture was very wrong.

#24 MrsLexiK

Posted 08 February 2013 - 12:26 PM

I never knew you could do it this way, guess what I will be making on the weekend!

#25 JJ

Posted 08 February 2013 - 12:33 PM

QUOTE (jessie123 @ 08/02/2013, 06:11 AM) <{POST_SNAPBACK}>
I don't know if I would call this stuff icecream. I heard so many raves about this but I didn't like it at all. Very light texture


It's definitely quite different from store-bought ice cream. I seem to go through stages where I'll make this a lot and then I get sick of it and don't have any for ages.

I usually don't use anywhere near the suggested amount of condensed milk as I find it way too sweet, so I get a creamier texture that way.

Edited by JJ, 08 February 2013 - 12:34 PM.





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