Not sure what a milk ice cream recipe is really going to taste like? Well, think of a gourmet version of Mini Milk and you'd be somewhere close to the taste of this Christoffer Hruskova milk ice cream recipe. The big difference is that this recipe is for grown ups or at least grown ups who know the difference between an ice cream recipe and a Mini Milk on a stick, a perfect dessert for adults and kids alike. 

Method
1.
Split the milk into two portions: 50ml and 750ml
2.
In a large saucepan, add the sugar to 750ml of the milk and place over a low heat. Don't allow the milk catch on the base of the pan by stirring regularly. Reduce the liquid down to 500ml
3.
Mix the reduced milk with the condensed milk and glucose over a low heat until they have dissolved
4.
Soak the gelatine leaves in cold water until soft. Squeeze the gelatine free of the water and add to the warm milk mix
5.
Add the remaining 50ml of milk to the mix
6.
Churn in an ice cream maker until an ice cream consistency is reached. Freeze until ready to serve
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Milk ice cream with a sweet white wine

Ingredients

Milk ice cream

  • 800ml of milk
  • 75g of caster sugar
  • 20g of glucose
  • 1 sheet of gelatine
  • 100ml of condensed milk

Equipment

  1. Ice cream maker
  2. Large saucepan

Share this Recipe

This wonderfully creamy milk ice cream recipe by Christoffer Hruskova is remarkably flavourful and makes a great dessert as well as a palate cleanser