CONDENSED MILK ICE CREAM
Reader Georgina Murphy wrote to me, making a very specific request.
“My mother, who passed away last year, used to make ice cream and I would love to find a recipe for some,” she said.
I immediately knew where to go, as I had recently picked up a 1950s recipe book, from an op shop, released by Anchor.
It was so popular that it ran to 10 editions. And the acknowledgements thank Aunt Daisy, who compered a hunt on her popular radio show involving “many hundreds of housewives of New Zealand who responded to our recipe quest”.
So you can imagine my utter disappointment when I found not one, but 10 recipes using condensed milk to make ice cream – all of them calling for unsweetened milk, which I couldn’t find in my local supermarket. I think it went out of production years ago.
So it was back to my other old books and I found this very easy recipe, which was lapped up by my granddaughters for dessert.
I have promised to make it next time they come, and they have insisted I give their mother the recipe too.
When I mentioned I was making it, this popular recipe also found some fans on Facebook, with people remembering it from their childhood. One woman recalled other children whose families could afford “store bought”.
To speed up the process, put the tin of condensed milk and cream in the fridge before starting this recipe.
- 2/3 cup sweetened
- condensed milk
- 1 cup water
- 1 tsp vanilla essence
- 1 cup cream
1. Blend the condensed milk, water and vanilla essence and pour into a shallow tray. Chill for five minutes in the freezer (I used a Tupperware slice holder which is 30cm long and 5cm deep, and has the advantage of having a lid to put on later).
2. Whip the cream until thick, but not stiff. Pour the chilled milk mixture into a bowl and fold the whipped cream into it.
3. Return the mixture to your tray and freeze until the outsides start to ice up. Put it back into the bowl and beat until mushy, but not completely melted.
4. The original recipe then tells you to freeze until firm, but I found that the mixture separated if you do this. Instead, over the hour or so it takes to freeze properly, pull it out, put in the bowl and beat a few times to keep it airy and light before it freezes properly. I used a balloon whisk in order to keep it light and airy.
Suggestions for flavourings, care of the Anchor book:
Coconut: Add ½ cup dessicated coconut.
Raspberry: Add a tin of raspberries (strained) and 2 tbsp lemon juice.
Custard: Add 1/5 tbsp custard powder.
Passionfruit: Add 4 tbsp passionfruit pulp.
Pineapple: Add 227g tin crushed pineapple.
Chocolate: Add 1 tbsp cocoa.