Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Homemade Ice Cream. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!
How to make Easy Homemade Ice Cream
Learn how to prepare breakfast options and quick afternoon snacks with step-by-step recipes inspired by top online culinary schools. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Ingredients:
For the Ice Cream Base:
- 2 cans sweetened condensed milk (approximately 800 g / 28 oz)
- 2 cartons heavy cream (400 g / 14 oz)
- 1 cup powdered milk (100 g / 3.5 oz)
- 1 tablespoon vanilla extract
For the Truffle Ganache:
- 200 g (7 oz) semi-sweet or milk chocolate
- ½ carton of heavy cream (100 g / 3.5 oz)
Directions:
Prepare the Ice Cream Base:
In a blender, combine the sweetened condensed milk, heavy cream, powdered milk, and vanilla extract. Blend until smooth and creamy.
Pour the mixture into a freezer-safe container and freeze for 2 hours.
Make the Truffle Ganache:
Melt the chocolate in a double boiler or microwave (in 30-second intervals, stirring each time to avoid burning).
Add the cream and stir until the ganache is smooth and glossy. Set aside to cool slightly.
Assemble the Ice Cream:
After 2 hours in the freezer, remove the ice cream base and stir it with a spoon to break any ice crystals.
Spoon in the truffle ganache and gently swirl it into the ice cream—don’t overmix, as you want a marbled effect.
Return the container to the freezer for another 4 hours or until completely set. Serve very cold and enjoy this rich, creamy delight!
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