Cooking and Serving: 25 minutes | 4 cups
Ingredients
Can I make this recipe for ice cream without cream or evaporated whole milk? | Serving suggestion: hot fudge sauce | Ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4 cups
Ingredients
Can I make this recipe for ice cream without cream or evaporated whole milk?
Serving suggestion: hot fudge sauce
Ingredient substitutions
4 cup pyrex measuring cup filled with tan liquid with a flat whisk on white
Ice cream machine
1 ½ cups (12 fluid ounces) whole milk, chilled
¾ cup (150 g) granulated sugar
12 ounces evaporated whole milk, chilled
¼ teaspoon guar gum, optional
1 teaspoon pure vanilla extract, optional
½ cup (100 g) granulated sugar
⅛ teaspoon cream of tartar
2 tablespoons (10 g) unsweetened cocoa powder
¼ cup (2 fluid ounces) whole milk, at room temperature, divided
2 ½ ounces bittersweet or semisweet chocolate, chopped
2 tablespoons (28 g) unsalted butter, chopped
Scant ½ teaspoon kosher salt
Instructions
PREPARE YOUR ICE CREAM MACHINE
If necessary, freeze the bowl of your ice cream machine for the recommend.
PREPARE THE MIXTURE
In a small, heavy-bottom saucepan, place the granulated sugar and 1/4 cup of.
the whole milk. Over medium-low heat, whisking frequently, bring the mixture.
to a very gentle simmer.
Continue to simmer the mixture until sugar is dissolved, and the mixture has.
Shake the can of evaporated milk vigorously, then open the can and pour it.
into a 4 cup or larger measuring cup or mixing bowl with a pour spout. Add.
the remaining whole milk and the sugar mixture, and the optional vanilla, and.
Add the optional guar gum, and whisk until it’s fully dissolved into the.
Pour into container with remaining milk, evaporated milk and vanilla, and.
whisk to combine well. Place the measuring cup or bowl into the refrigerator.
and chill until cold (about an hour).
Pour the chilled mixture into the bowl of your ice cream maker, and process.
according to the manufacturer’s directions, or until thickened.
Transfer the processed ice cream to a freezer-safe container, cover tightly,.
and freeze for about 4 hours or until it reaches the consistency you like.
MAKE THE HOT FUDGE SAUCE
In a medium-size, heavy-bottom saucepan, place the granulated sugar, cream of.
tartar, cocoa powder, and whole milk, and mix to combine well.
Place the saucepan over medium heat, and bring to a simmer. Reduce the heat.
to medium-low, and continue cooking until the mixture thickens and reduces by.
almost one-quarter (about 3 minutes). It will first seem thinner as the sugar.
melts into the liquid, then eventually thicken.
Remove the pan from the heat, add the chocolate, butter and salt, and whisk.
to combine well. Transfer to a heat-safe container with a lid, and allow to.
cool slightly before serving.
Store in the refrigerator, and warm in a water bath on the stovetop or in the.
microwave before serving.
MAKE THE HOT FUDGE SAUCE
In a medium-size, heavy-bottom saucepan, place the granulated sugar, cream of.
tartar, cocoa powder, and whole milk, and mix to combine well.
Place the saucepan over medium heat, and bring to a simmer. Reduce the heat.
to medium-low, and continue cooking until the mixture thickens and reduces by.
almost one-quarter (about 3 minutes). It will first seem thinner as the sugar.
melts into the liquid, then eventually thicken.
Remove the pan from the heat, add the chocolate, butter and salt, and whisk.
to combine well. Transfer to a heat-safe container with a lid, and allow to.
cool slightly before serving.
Store in the refrigerator, and warm in a water bath on the stovetop or in the.
microwave before serving.
Notes
Nutritional information is per cup of the ice cream without the hot fudge, and
is for informational purposes only. It is approximate and not to be relied upon
Sodium: 125mg | Potassium: 397mg | Fiber: 0.1g | Sugar: 50g | Vitamin A: 351IU |
Vitamin C: 2mg | Calcium: 335mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an