Less corn syrup plz
Aug. 18th, 2015 08:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Two-Ingredient Ice Cream.
1 14-oz can sweetened condensed milk
1 pint heavy cream
I added: Place 1 pint heavy cream in a saucepan and bring to a simmer with bubbles just around the edges. Throw in a handful of mint and 2 Tbsp cocoa nibs. Let stand for 30 minutes, then process the cream mixture, scraping down the sides. Strain in a fine mesh strainer, removing solids. Refrigerate the infused cream for four hours.
Whip two cups (=1 pint) cream in a large bowl to stiff peak status. Pour the condensed milk into a bowl and gently fold in the cream until they are just combined. Gently mix in 2 Tbsp cocoa nibs. Pour into a freezer-safe container and freeze for 12 hours.
The condensed milk acts like a custard base, and the whipped cream incorporates air for a fluffy texture.
What worked: Nice texture. Very easy.
What didn't: Sweetened condensed milk is too sweet for me and making it into ice cream did not change that. Obviously there needs to be some source of sugar, but. The mint helped, but it was still just too sweet. (And not enough mint/nib flavor, compared to when I make it in the ice cream maker.) Maybe make a double batch with one can of sweetened and one of unsweetened? There's apparently condensed goat milk that might be less sweet. Add in some yogurt perhaps? Or up the cream? Lemon zest? Infuse with cocoa powder? Use pulverized fruit instead?
Finally, because it isn't setting in a maker, the added-in cocoa nibs all sank to the bottom before it froze.
Will I make it again? I might as an alternative to the ice cream maker process, but only if I can reduce the sweetness.
Because I am twelve, I giggled at the picture accompanying the recipe. I don't think it's just me.
1 14-oz can sweetened condensed milk
1 pint heavy cream
I added: Place 1 pint heavy cream in a saucepan and bring to a simmer with bubbles just around the edges. Throw in a handful of mint and 2 Tbsp cocoa nibs. Let stand for 30 minutes, then process the cream mixture, scraping down the sides. Strain in a fine mesh strainer, removing solids. Refrigerate the infused cream for four hours.
Whip two cups (=1 pint) cream in a large bowl to stiff peak status. Pour the condensed milk into a bowl and gently fold in the cream until they are just combined. Gently mix in 2 Tbsp cocoa nibs. Pour into a freezer-safe container and freeze for 12 hours.
The condensed milk acts like a custard base, and the whipped cream incorporates air for a fluffy texture.
What worked: Nice texture. Very easy.
What didn't: Sweetened condensed milk is too sweet for me and making it into ice cream did not change that. Obviously there needs to be some source of sugar, but. The mint helped, but it was still just too sweet. (And not enough mint/nib flavor, compared to when I make it in the ice cream maker.) Maybe make a double batch with one can of sweetened and one of unsweetened? There's apparently condensed goat milk that might be less sweet. Add in some yogurt perhaps? Or up the cream? Lemon zest? Infuse with cocoa powder? Use pulverized fruit instead?
Finally, because it isn't setting in a maker, the added-in cocoa nibs all sank to the bottom before it froze.
Will I make it again? I might as an alternative to the ice cream maker process, but only if I can reduce the sweetness.
Because I am twelve, I giggled at the picture accompanying the recipe. I don't think it's just me.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2015-08-18 06:06 pm (UTC)no subject
Date: 2015-08-19 12:10 am (UTC)no subject
Date: 2015-08-18 07:12 pm (UTC)no subject
Date: 2015-08-19 01:13 am (UTC)http://ladyandpups.com/2015/07/29/figs-and-ricotta-cheesecake-popsicle/
You might be able to play with the proportions of ricotta, cream, and condensed milk to come up with something more to your liking.
(the picture, on the other hand… nope, not just you.)
well, crap.
Date: 2015-08-19 01:14 am (UTC)Re: well, crap.
Date: 2015-08-19 02:03 pm (UTC)Re: well, crap.
Date: 2015-08-19 04:46 pm (UTC)I can see that post now, hope you can too - that site has decent foodpr0n, and I love her approach to recipes.
no subject
Date: 2015-08-19 05:31 am (UTC)