Thursday, January 10, 2008

Milk Ice Cream

With the weather going over 40°C (104°F) for the next two days it seems the perfect time to indulge in one of my absolute favourite ice creams and it comes from this equally fabulous book

made in Italy© by Haalo

Giorgio Locatelli's Made In Italy.

After the great disappointment of the English translation of The Silver Spoon, it was this book that renewed my spirits. It also resulted in two other thing - I finally got myself that gelateria I'd coveted and I finally made the ice cream of my dreams - milk ice cream.

made in Italy© by Haalo


What I especially liked about this recipe is that there are no eggs but the end product is still so creamy. There is a purity to the flavour, an intense milk taste that almost seems to "out vanilla" vanilla ice cream.

With milk being the major focus I thought I should use an extra special milk. I chose the Elgaar Farm Organic Un-homogenised Whole Milk.

Elgaar Farm Organic Unhomogenised Milk© by Haalo


Sold in these great glass bottles I just love looking at the inches of cream welling up in the neck of the bottle, it does seem a shame to have to shake it all up. To keep it in the family, there's also some of their Organic Table Cream in the mix as well.

Milk Ice Cream© by Haalo



Milk Ice Cream

565 grams whole milk
170 grams cream
40 grams milk powder
135 grams dextrose
50 grams caster sugar
25 grams invert sugar
5 grams ice cream stabiliser (optional)

If you can't find invert sugar all you will need to do is add up the total amount of sugar in the recipe and then use it in the proportion of one-third dextrose and two-thirds caster sugar. In this recipe you would use 70 grams dextrose and 140 grams caster sugar.

Whisk the milk, cream, milk powder and dextrose until smooth and place it in a pan over a gentle heat until it reaches 40°C.

Add the caster sugar and stabiliser (if using) and whisk until dissolved and then cook until it reaches 85°C.

Remove it from the heat and cool down as quickly as possible before placing in the fridge to rest for 6-12 hours. It's important that the mix is very cold before being placed in the ice-cream maker.

Follow the instructions on your ice-cream maker and churn until thickened. This took about 45 minutes.

Pour out into a container, seal and store in the freezer to set.

Fruit Salad and Milk Ice Cream© by Haalo


I'm not sure what could be nicer than a generous scoop of milk ice cream atop home made fruit salad on a horribly hot day.

Other Ice cream recipes:

Basil Ice Cream
Coconut Ice Cream
Green Banana Ice Cream
Mint Ice Cream
Rhubarb Ice Cream

13 comments:

  1. it really looks yummy... I wish I was in Australia now, it`s cold here, foggy at the moment and the whole nation seems to have the flu - I can`t imagine eating ice-cream at the moment :)

    ReplyDelete
  2. That sounds incredibly rich and looks fantastic!

    ReplyDelete
  3. Interesting... they have the same thing in traditional Arabic ice cream (booza al-haleeb, milk ice cream). It has an amazingly strong "milky" taste that I can never quite describe.

    ReplyDelete
  4. I'm coveting your gelato maker haha.
    This post reminds me of when I was a little girl and the milkman would deliver house to house and put the milk in a box outside the front door. There was always that inch or two of wonderful cream on top that made the cats in the neighborhood go crazy. It IS a shame you had to shake the bottle.
    Your site is lovely, btw :)

    ReplyDelete
  5. really yummy!!!I love milk ice cream.. and Giorgio Locatelli it's a very good chef.. :)
    Bye from italy!
    sandra

    ReplyDelete
  6. You even make the bottle of milk look beautiful!

    ReplyDelete
  7. Thanks Ana-Marija - I hope you manage to keep away from the flu!

    Thanks Mike!

    Thanks Mercedes - it sounds very similar indeed.

    Thanks Maryann - it's a great machine and I highly recommend it. It's very tempting with those milk bottles to pour out a glass for yourself that's like 50% cream ;)

    Thanks Sandra - he is a great chef and this is such a classic book.

    Thanks Susan - it's easy when it looks so good in the first place.

    ReplyDelete
  8. I can imagine myself swimming in that creamy ice cream already,
    Looks so good!

    ReplyDelete
  9. Thanks Cindy - swimming and eating it at the same time!

    ReplyDelete
  10. I just got a new ice cream maker today, and this ice cream looks too heavenly to pass up. Thanks so much for the recipe.

    ReplyDelete
  11. oh, this makes me want to cry it is so beautiful!!!!
    I love milk ice cream. I have this dream of opening a milk bar and serving all sorts of fresh milk and milk-based drinks and food. Strange, but still, my favorite.

    ReplyDelete
  12. sounds great. are you using liquid or powdered dextrose for the recipe?

    ReplyDelete
  13. I used powdered dextrose

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...