Condensed milk was a childhood favorite of mine. I am so glad I (sort of) outgrew it. I have fond memories of begging my mother for a spoon of cold condensed milk from the refrigerator as dessert. She would make a can last forever and ration it out to me super slowly. (She was a good mother otherwise). Somehow condensed milk is not as big in America as it is in Asian countries. Strangely, my “American” kid is not so fond of it. I tried to pass on my childhood addiction to her but it did not really work (go figure!). However, this condensed milk ice-cream she did like….I may just be a little bit crazy to want her to like this super-sweet stuff.
My ice-cream maker is getting a ton of use these days much to my visiting mother’s chagrin. I think it is her fault for eating it all in one sitting and then blaming her grandchild for eating it. Upcoming flavors I want to try are roasted banana, peach with cardamom and pineapple (mom doesn’t know).
I have been obsessing about making condensed milk vanilla ice-cream (inspired by this from NYTimes) for quite a while and finally pulled the trigger recently. I modified the recipe a little bit and thought I was headed for disaster but it worked out well.
If you like sweet, very sweet and if you like condensed milk, this is a must try. It’s awesome, creamy-silky and incredibly sinful! Serve it with salted roasted pecans for a nice counterpoint.
Condensed Milk Vanilla Ice-cream
1 cup cold heavy cream
1 tbsp pure vanilla extract
1 (14-oz) can cold sweetened condensed milk
1. Combine all ingredients and transfer to ice-cream maker and churn for 35-40 minutes
2. Transfer into a container with lid. Freeze at least 4 hours or overnight
Serve with roasted nuts…..and anything else you fancy. Ice-cream sandwich anyone?
Taking good photos of ice-cream is impossible….this melting action took at most a minute. I will make this again and be back with a better photo. In the meantime, I need to finish some ice-cream!