Milk ice cream

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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. 

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Milk ice cream

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


  • Ice cream maker
  • Large saucepan


Split the milk into two portions: 50ml and 750ml
  • 800ml of milk
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
  • 75g of caster sugar
  • 750ml of milk
Mix the reduced milk with the condensed milk and glucose over a low heat until they have dissolved
  • 20g of glucose
  • 100ml of condensed milk
Soak the gelatine leaves in cold water until soft. Squeeze the gelatine free of the water and add to the warm milk mix
  • 1 sheet of gelatine
Add the remaining 50ml of milk to the mix
  • 50ml of milk
Churn in an ice cream maker until an ice cream consistency is reached. Freeze until ready to serve

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

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