This Mary Berry Condensed Milk Ice Cream is prepared using sweetened condensed milk, thickened cream, and vanilla extract. This delightful Condensed Milk Ice Cream recipe is a dessert that takes about 8 hours to prepare, including freezing time, and can serve up to 8 people.
Mary Berry Condensed Milk Ice Cream Ingredients
- 1 can (395g) of sweetened condensed milk
- 600ml of thickened cream
- 1 tsp of vanilla extract
How To Make Mary Berry Condensed Milk Ice Cream
- Prepare the ice cream mixture: In the bowl of a stand mixer, combine the sweetened condensed milk, thickened cream, and vanilla extract. Attach the wire whisk attachment.
- Whip the mixture: Beat the ingredients on medium speed until the mixture thickens and soft peaks just begin to form. This usually takes about 4 to 5 minutes, but watch carefully to avoid overbeating.
- Freeze the mixture: Transfer the whipped mixture into a large cake pan or a similar-sized freezer-safe container. Smooth the surface with a spatula.
- Cover and freeze: Cover the pan tightly with cling wrap, ensuring it touches the cream mixture to prevent ice crystals from forming. Freeze overnight or until firm.
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Recipe Tips
- Choose the right container: Use a shallow container for freezing the ice cream to help it freeze uniformly and quicker.
- Mix in flavors: Before freezing, fold in your favorite add-ins like chocolate chips, fruit pieces, or cookie crumbs for an extra flavor burst.
- Prevent ice crystals: Press the cling wrap directly onto the surface of the ice cream mixture to prevent ice crystals from forming during freezing.
- Speed up serving: Dip your ice cream scoop in hot water before scooping to make serving easier and smoother without thawing the ice cream too much.
- Keep it creamy: To keep the ice cream creamy and scoopable, stir it every few hours during the first part of freezing if possible.
What To Serve With Condensed Milk Ice Cream?
Serve your Condensed Milk Ice Cream with warm apple pie, salted caramel brownies, chocolate lava cake, fresh berry salad, or cinnamon-spiced pecans.
You can also pair it with espresso-soaked ladyfingers, honey-drizzled figs, or lemon zest-sprinkled shortbread for a delightful twist.
How To Store Condensed Milk Ice Cream
Store the ice cream in an airtight container to keep out frost and odors. It can stay fresh for up to two weeks. Make sure the lid is secure to maintain texture and flavor integrity.
Frequently Asked Questions
Can I use regular cream instead of thickened cream for this ice cream?
Yes, you can use regular cream, but the ice cream may be less creamy and softer. Thickened cream contains stabilizers that help the ice cream maintain a firm and creamy texture once frozen.
Is it necessary to use a stand mixer, or can I use a hand mixer?
You can use a hand mixer if you do not have a stand mixer. Ensure that you mix until soft peaks form, which might take a bit longer compared to using a stand mixer.
Can I make this ice cream without vanilla extract?
While vanilla extract adds flavor complexity, you can omit it if preferred. The ice cream will still be sweet and creamy but will lack the subtle vanilla flavor.
Mary Berry Condensed Milk Ice Cream Nutrition Facts
Amount Per Serving
- Calories: 417
- Total Fat: 32g
- Saturated Fat: 20g
- Trans Fat: 1g
- Unsaturated Fat: 9g
- Cholesterol: 102mg
- Sodium: 83mg
- Carbohydrates: 29g
- Fiber: 0gsugar: 29g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Coconut And Lime Cake
- Mary Berry Plum And Almond Cake
- Mary Berry Chocolate Orange Muffins
Mary Berry Condensed Milk Ice Cream
Description
This Mary Berry Condensed Milk Ice Cream is prepared using sweetened condensed milk, thickened cream, and vanilla extract. This delightful Condensed Milk Ice Cream recipe is a dessert that takes about 8 hours to prepare, including freezing time, and can serve up to 8 people.
Ingredients
Instructions
- Prepare the ice cream mixture: In the bowl of a stand mixer, combine the sweetened condensed milk, thickened cream, and vanilla extract. Attach the wire whisk attachment.
- Whip the mixture: Beat the ingredients on medium speed until the mixture thickens and soft peaks just begin to form. This usually takes about 4 to 5 minutes, but watch carefully to avoid overbeating.
- Freeze the mixture: Transfer the whipped mixture into a large cake pan or a similar-sized freezer-safe container. Smooth the surface with a spatula.
- Cover and freeze: Cover the pan tightly with cling wrap, ensuring it touches the cream mixture to prevent ice crystals from forming. Freeze overnight or until firm.