One soon became memorable, as others became quickly...
disappointing not to mention extremely caloric.
Through a few try outs of my own, I came up with a practically guilt-free...
ice-cream by using none other than my go-to evaporated milk technique.
No one could tell the difference from the high fat as well as egg custard based ice-creams.
After two tries, success met my lips...now success can meet yours as well.
Just don’t forget to get a little exercise before you head back for your frozen treat.
The embracing nature park Île-de-la-Visitation is adjacent to...
the enchanting heritage village of du Sault-au-Récollet.
Today, some ancient homes have either been completely transformed to be...
unrecognizable or unfortunately destroyed through mostly accidental fires.
Fortunately for us, many still stand in all their glory as several remaining structures...
have been nursed back to health and captive beauty.
No real need for an ice-cream machine...just follow the instructions and your almost there.
Eggless custard base
No ice-cream machine required
yields about 6 cups (1.6 L)
(American / Metric measures)
Note: 1 can (370ml/1-1/2 cups) of evaporated milk will be needed
...Custard Cream- Part-1 to be made ahead of time
. 1/2 cup (125ml) 2% milk
. 1 cup (250ml) Dulce de Leche
. 1/2 cup (125ml) 2% evaporated milk
. 1/4 tsp. (1.75ml) sea salt
...Custard Cream - continued - Part-2
. 1 cup (250ml) 2% evaporated milk (for freezer)
1 cup (85g) chopped nuts:
(like Pecans or roasted Almonds)
. Part-1 - Cream custard:
2. After (whisking in between) 10 minutes of cooling, transfer the custard into a medium bowl and cover it with a plastic wrap touching the surface. Leave it for about 30 minutes before refrigerating it for a minimum of 3 hours to overnight.
5. After the first 60 minutes, give the ice-cream a quick whisk to break up the initial forming crystals. Freeze and repeat the whisk within the next 30 minutes. Then, again in another 30 minutes (*) before immediately pouring it into a freezer proof container. (*) Add in and fold the optional nuts.
If you have a chance, please do make it out here for some promenades and then for some ice-cream of course ;o)
Please take note on how I bake and cook...
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.