You will need:
- 1 box of Cream of Milk (200 grams)
- 1 carton or can of Condensed Milk (395 grams)
- 1 pack of Gelatine of the desired flavor (25 grams)
- 250 ml of ice water
- 250 ml of Hot Water
- Food mixer
Method of preparation:
Put the hot water and gelatin powder into the blender jar and beat quickly, just to mix. Add the ice water and beat it a little more.
With the mix made, add the cream and the condensed milk and beat again; this time, very well!
Take this cream that has formed into a container, it can be an old pot of ice cream. Take it to the freezer for about 3 hours.
The ideal is to leave it there until it starts to crystallize, ie it can not freeze.
After three hours of freezer, beat this cream on the mixer for about 10 minutes. At this point it will double in volume.
If it does not bend, keep beating.
Transfer the cream back into the pot, but remember, it has now doubled in volume so maybe you will need two containers for that. Take it back to the freezer, for about 5 hours.
Ready! Now you already have about 3 liters of ice cream, and as we can see, super creamy, like those sold in the same supermarkets.
A great tip from the galley is to add a little powdered juice (the same flavor of the gelatin) when you are finishing hitting the cream on the mixer. This will leave the flavor of the ice cream more intense.
And to further increase the creaminess, we have replaced water for milk. That is, he used 250 ml of warm milk to dissolve the gelatine and then hit with another 250 ml of cold milk.