Thursday, 20 August 2009
Milk Ice Cream Pie with Oreo
My trip to bangkok brought me to milk ice cream and I really mean milk.. Without vanilla.. The richness of milk just makes the whole ice cream soooooo good…
I returned and vowed to make a milk flavoured ice cream on my own and I turned it into a pie instead.. The milk richness is just so good.. Its just simply different from the usual vanilla ice cream…
Milk Ice Cream
(Adpated from cookalmostanything.blogspot.com,
Giorgio Locatelli's Made In Italy)
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.