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If the recipe calls for cream, you may not be able to substitute it with milk. The reason is because milk does not have the same properties as ice cream. For example, you can only make butter with full-fat cream, not whole milk. Luckily, you can make your own ice cream easily. All you need is whole milk and butter or gelatin. If you want the best quality ice cream, look for non-homogenized milk.
Creamy milk
- 180 ml cold milk (2% or whole cream)
- ⅓ cup (75 g) unsalted butter
Finished product 1 cup (240 ml) full-fat milk cream
Whipping cream
- 60 ml cold water
- 2 teaspoons (10 g) unflavored gelatin
- 1 cup (240 ml) whole milk
- ¼ cup (30 g) powdered sugar
- ½ tablespoon (7.5 ml) vanilla extract
Finished product 2 cups (480 ml) whipped cream
Separating cream from milk
- Non-assimilated milk
The amount is not certain
Steps
Make milk cream
Don’t use margarine or salted butter , or the creamer you make will taste weird.
- Whole milk will give the best results, but you can also use 2% milk.
- Perform this step in a separate container; Large measuring cups are ideal.
- You will use all 180 ml of cold milk in this step.
- Do not let the milk reach the boiling point.
- Your finished product should have a thick, creamy texture – similar to full-fat cream.
- This recipe will not thicken like whipped cream.
The cream that you just made will gradually separate. If this happens, simply shake the container vigorously. You can also reheat over low heat, then stir well.
Make whipped cream
- If you don’t have or don’t like gelatin, you can substitute it with agar powder. [6] X Research Source
- If you want a thicker cream, use ¼ cup (60 ml) of cold milk instead of water. [7] X Research Sources
- Do not use jello or flavored gelatin. These products contain sugar and flavors that can affect the overall taste of ice cream.
Note that the milk mixture will not turn transparent. You just have to wait for the gelatin granules or flakes to dissolve in the water
- The time it takes for the gelatin to cool depends on the temperature in your stove, it usually takes about 10-15 minutes.
- You need to use whole milk because it has a higher fat content. Other types of milk do not give the same results due to their low fat content.
- You can use different flavors as you like, such as almond extract.
- Use powdered or powdered sugar. Do not use normal diameter.
- If you want to make the ice cream less sweet, you would use only 2 tablespoons (15 g) of powdered sugar and no vanilla extract. [11] X Research Source
- When refrigerated, the ingredients in the mixture will begin to bind and thicken. Stirring the mixture is to prevent the mixture from separating.
- For better results, refrigerate the entire whisk. This shortens the time and prevents the mixture from separating. [13] X Research Source
- Remember to beat all around the sides of the bowl. The cream will double in size when whipped.
- Whipping time will depend on the temperature of the ice cream, the speed of the mixer, and the texture you want. However, this step should take no more than a few seconds.
- If you don’t have a hand mixer, you can use a mixer or food processor that comes with a whisk.
- Although similar to the finished product you would make from full-fat cream, the two creams are not the same.
- Whipped cream is great for toppings (like waffles, pancakes, etc.) or as a filling.
Separating cream from milk
- If the milk is already in a glass jar, you don’t need to do this step.
- This method will only be effective when using non-homogenized milk, as homogenized milk does not have a high cream content.
- The easiest way to tell if milk has been homogenized is to look at the label when you buy it. If the milk is in a glass jar, you can also see the cream line.
- Fresh milk has not been completely separated. This 24-hour time is for the cream to rise to the surface of the milk.
- The “cream line” will not be obvious but almost like a salad dressing separated with liquid on the bottom and oil on top.
- If you can’t find the cream line, the milk and cream need more time to separate. It is also possible that you purchased homogenized milk.
- If the line is too thin to scoop, you can use a pump.
- If using a pump, be careful not to pump into the milk. Do not release the grip completely.
- If you mistakenly scoop the milk into the ice cream, it will overturn the whipped cream or butter you intended to make. This is like water getting into whipped cream or butter.
- Cover both jars and store in the refrigerator.
- Use milk and cream within 1 week.
Advice
- Be careful not to stir the whipped cream too thoroughly. If you stir too much, the cream will start to solidify and turn into butter!
- The butter-and-gelatin recipe won’t produce exactly the same end product as the store-bought product, but they’re close enough.
Things you need
Make milk cream
- pot
- Bowl
- Whisk eggs
- Blender or food processor
- Jar or container with lid
Make whipped cream
- pot
- Whisk eggs
- Electric or hand-held egg beater
- Large mixing bowl
Separate cream from milk
- 2 glass jars
- Ladle
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 10 references cited in this article that you can view at the bottom of the page.
This article has been viewed 8,428 times.
If the recipe calls for cream, you may not be able to substitute it with milk. The reason is because milk does not have the same properties as ice cream. For example, you can only make butter with full-fat cream, not whole milk. Luckily, you can make your own ice cream easily. All you need is whole milk and butter or gelatin. If you want the best quality ice cream, look for non-homogenized milk.
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