Even more refreshing than ice cream on a hot summer day.
Ice milk can be as simple as milk and sugar, but to get the soft and creamy texture we associate with commercial treats and soft-serve, it takes a bit of milk powder and cornstarch, too.
You can find small pouches of powdered milk from brands like Carnation in almost any supermarket, but for those inclined to keep a larger volume on hand, shopping in bulk online can reduce the price considerably. Whole-milk powders will give the ice milk more richness, but low-fat and nonfat powders will keep it light; use whichever you prefer.
By dividing the milk, we can develop some cooked, "toffee" notes without sacrificing the lightness and subtle complexity of fresh dairy. As I learned with fior di latte, it's important not to skimp on milk in the first stage, as using too little may leave some of the cornstarch undissolved. As with almost any ice cream, the base can be cooled passively in the fridge until no warmer than 40°F , or it can be chilled to the same temperature much faster in an ice bath. The only benefit to either method is how it fits with your schedule.With a canister-style ice cream machine like the Cuisinart ICE-21 , it's vital to confirm that the freezer itself is set to 0°F and that the canister has sufficient time to freeze before churning.
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