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Ice Cream Without Cream at Home
Instructions
To caramelize the sugar, pour it into a heavy-bottomed saucepan and spread the grains out in an even layer. Turn the heat to low.
Stir the dry grains into the melting ones and wait for the caramel to take on colour, which takes about 3–4 minutes.
Pour in the milk straight from the fridge.
At this point all the caramel will set, but after a short while it dissolves completely into the milk, tinting it a lovely beige shade. Add the vanillin now.
Now you can add the dry milk (sift it first so it disperses easily and without lumps). This addition raises the fat content of the ice cream and makes it creamier.
Separately, dissolve the starch in the 60 ml of milk.
Pour it into the hot mixture in small portions, stirring all the while.
The caramel mixture thickens quickly.
Move the saucepan into ice water to cool it down as quickly as possible.
Meanwhile, prepare the silicone ice-pop molds by inserting wooden sticks into them.
Fill the molds with the cooled cream and smooth the surface of the pops. Cover everything with film and put it in the freezer.
After 4 hours you can start glazing the ice cream. Melt the chocolate in the microwave in short bursts, stirring every 15 seconds. Then, for better flow, add the vegetable oil and pour the mixture into a tall glass so the pops are convenient to dip.
Take the ice pops out of the silicone mold.
Dip them in the glaze. Wait a moment for the last drops to drip off.
Set the finished glazed ice cream on a board lined with film. Put the pops back in the freezer for another 5 minutes.This ice cream without cream keeps wrapped in foil in the freezer, just like real ice pops. You can decorate it with all sorts of sprinkles, nuts and strips of white chocolate. And although it is not true creamy ice cream, the flavour is very good, with none of the ice crystals you get in cheap versions.Give it a try, and enjoy your meal!
Tips
- 1
CARAMELIZING THE SUGAR is the "secret" to the flavour. Dry sugar over low heat for 3–4 minutes gives a "sweet, smoky" note. Without caramelization it tastes "bland".
- 2
COLD MILK ONTO HOT CARAMEL is the "secret" to dissolving it. Warm milk leaves you with "lumps" of caramel; cold milk makes it "crack" and dissolve.
- 3
DRY MILK + STARCH is the "secret" to a creamy texture without cream. The dry milk adds richness, the starch adds body. Without them you get "ice".
- 4
OIL IN THE CHOCOLATE is the "secret" to a fluid glaze. Plain chocolate "clumps"; with oil you get an even coating. The same principle works in other kinds of home-made ice pops.
FAQ
Which milk should I choose? +
Ideally, milk with 3.2–3.5% fat (more "creaminess"). Alternatives: 2.5% (lighter, but less rich), 6% (baked milk – an unusual caramel note). Brands such as "Prostokvashino", "Domik v Derevne" and "Brest-Litovsk" are reliable. Fresh is better than long-life (UHT). Rich farm milk is the "premium" option. Don't use skimmed milk (0.5%) – the ice cream won't turn out "creamy". Plant-based milk (soy, almond, oat) is for vegans, but the texture is different. Cold milk from the fridge is a must – it reacts with the hot caramel.
What can replace dry milk? +
Alternatives: 1 tbsp of butter (adds richness), 2 tbsp of condensed milk (but reduce the sugar), 2 tbsp of 30% sour cream (a more "tangy" ice cream), coconut milk (for a vegan version). Brands of dry milk such as "Belovezhsky", "Bonca" and "Mlekovita" are reliable. Don't use: powdered cream (it changes the character), sweetened baby formula (it changes the balance). Sift the dry milk before adding it so there are no "lumps". For the "premium" option, use whole dry milk (not skimmed). A ratio of 50 g per 250 ml of milk is optimal.
How long does the ice cream keep? +
In the freezer, wrapped in foil or in a container with a lid – up to 1 month. Any longer and it absorbs freezer odours and loses flavour. Don't thaw it before eating – it melts in 2–3 minutes in the air. Don't leave it at room temperature for longer than 5–7 minutes or it will "run". Don't store it in the fridge (after the freezer) – put it straight back into the freezer. Don't leave it "half-thawed" and then refreeze it – the texture will be spoiled. For a "packed lunch", use a cool bag with ice. It is ideal as a "family batch" – a double portion for 16 pieces. Before serving, chill little plates in the freezer for 5 minutes.
What to serve the ice cream with? +
The classics: with fruit and berries (strawberry, raspberry, banana, kiwi). With a cup of coffee or espresso – "Italian" style (affogato). With chocolate or berry syrup on top. With nuts (walnuts, almonds, cashews). With freshly squeezed juice. With a glass of champagne (unusual, but striking). For a "children's party", with colourful sprinkles. With pastries or cakes – a double dessert. For a "summer evening", on its own. With a cup of iced tea or lemonade. A versatile home dessert for hot weather.
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