2 cups of evaporated milk
2 cups heavy cream
1 cup of sugar
1 tablespoon vanilla extract
8 egg whites
1 pinch of salt
Beat the whites with the sugar with the help of a wire whisk or an electric mixer for a few seconds and then add the pinch of salt and the vanilla extract.
Continue beating until the mixture is pastel yellow and add the heavy cream, also known as cream, and the evaporated milk. Beat for a few minutes until the ice cream mixture thickens.
Every 45 minutes, stir the mixture so that it freezes slowly and is much smoother and creamier. You will probably have to do this procedure about 5 times for it to be suitable for consumption. But, if you want it much more consistent and with a texture similar to those bought in the ice cream shop, freeze it overnight.
At the end of the resting time period, remove it and serve in bowls with caramel, chocolate, strawberry or dulce de leche sauce and if you have a sweet tooth, accompany it with a fruit salad.
As you will see in that recipe, evaporated milk is mentioned, which is not the same as condensed milk. Evaporated milk is a whole milk from which 60% of the water has been removed, while condensed milk does not have sugar or is so creamy or thick.
Evaporated milk is used to make desserts, sauces, ice cream, and you don’t have to worry if you can’t find it in the supermarket, since here I show you how to make it:
Place 4 cups of whole milk in a wide-mouth pot and add 20 tablespoons of powdered milk. Mix and cook over medium-low heat for a minute and add two tablespoons of butter.
Stir with the wooden spoon for five minutes or until it boils and then transfer the mixture to a blender. Let it blend for a minute and refrigerate until cool.
With this preparation you will get two cups of evaporated milk that will be used to make homemade ice cream. If you liked this recipe, leave your comment and share it!