Hi Bold Bakers!
No-Machine 2-Ingredient Ice Cream is one of my biggest videos on Bigger Bolder Baking,
and you will be happy to know that you can make condensed milk, because I know that a
lot of people have trouble finding it.
All you need to make it is sugar and milk—that is it.
You will get the exact same results as store-bought.
In a heavy-bottom saucepan, add in 2 cups of milk, non-fat, or full-fat.
And then add in 2/3 of a cup of sugar.
Go in and stir around the sugar, to make sure it’s even, and then leave it be until all
the sugar has dissolved.
You do not want it to simmer at this point.
So our milk has been heating for a few minutes, and I can feel and see that all of the sugar
has dissolved.
This is perfect.
So only at this point can we let it start to simmer.
So we’re going to take out our spatula—we’re not going to put that back in again—and
we are going to turn down the heat, and let it simmer away very gently, not boil, but
a low steady simmer for around 30 to 40 minutes.
I find that the sweet spot is around 35 minutes.
So I often get asked, “Why can I not use regular sugar in my homemade ice cream?
Why do I have to use condensed milk?”
And the reason is you need condensed milk because it is liquid sugar.
You need that liquid sugar in your ice cream to help it freeze and to form your ice cream.
That’s why it is a really important ingredient.
So our milk has been steadily bubbling away for around 30 minutes.
As you can see, it has changed color, and has almost gone kind of a creamy, peachy color.
If you look around the edges, you’ll have a little bit of foam.
This is called ‘scum,’ actually.
And what we’re going to do is just remove that with a spoon, dipped in a little bit
of water.
What this is impurities coming out of the sugar and out of the milk, and we just want
to remove it, to make sure we have a nice, clean, clear condensed milk.
I let the condensed milk simmer a few minutes longer because I wanted to get it a little
bit darker in color and a little bit thicker.
Now have a look at this.
This has been simmering for 40 minutes.
Every time your time will change, give or take a few minutes.
So you want to be able to tell what it looks like by eye, and that’s why I’m doing
this video.
So what you’re looking for is that your mix is thick, and it will slowly dribble off
your spoon, and also, that the amount of liquid has about halved, which is exactly what you
want.
So I can tell by looking at it, that this condensed milk is ready.
So I’m going to set it aside to let it go cold.
Once your condensed milk goes cold, it will look a little something like this: lovely
and thick, and syrupy.
So if you really want to double-check if you’ve made your condensed milk right, measure it
out into a jug, and the finished result should weigh around 1 cup, or 8 ounces.
It will be at the line, or a little bit below it.
And then you’ll know you did a good job.
And there you go, mystery solved!
You can now make condensed milk at home, and enjoy all of my ice cream recipes.
Thanks so much for watching, and stay tuned to see all of my other Bold Baking Basics.