The no-egg chocolate ice cream recipe was the best! But if you don’t have heavy cream at home, it can be a problem. Make this homemade ice cream using milk!
Isn’t homemade ice cream the ultimate summer dessert? But it can be overwhelming to make a custard base.
Using the best whisk to whip the eggs, sugar, milk carefully, and heavy cream, but messing it up is frustrating! Trust me. I’ve tried it!
It’s a lot easier to make homemade ice cream with just milk. Plus, you’ll get bonus points if you have an ice cream maker. You have to whisk the ingredients together, pour the mixture into the maker, and let the machine handle the churning.
So why struggle using heavy cream when you can just use milk?!
Can you make ice cream with milk instead of heavy cream?
The most common question is whether you can substitute heavy cream with milk. Of course, you can! And it’ll still have that luscious ice cream texture you love.
Everything is made richer, creamier, and tastier with heavy cream. According to Fine Cooking, the high-fat content of heavy cream coats ice crystals, preventing them from expanding. It lubricates between crystals, allowing even larger crystal ice cream to feel smooth on the tongue.
In a standard ice cream recipe, you can’t just leave out the heavy cream or replace it with milk. But if you wish to replace heavy cream with milk, the only thing you need to know is the higher the fat of the milk you’re using, the creamier the ice cream.
Half-and-half and whole milk are also great options. 1 cup of whole milk contains 8 grams of fat. While 1 cup of half-and-half contains 24 grams of fat. I usually combine whole milk with heavy whipping cream when I use whole milk or half-and-half.
When making ice cream, avoid using skim milk since its low-fat content will result in a light, watery flavor that lacks richness.
Soy, rice, and goat’s milk are among more alternatives that are becoming more common.
Fail-proof Homemade Ice Cream Using Milk
Making homemade ice cream with milk is easy and requires few ingredients. A simple ice cream recipe with milk only calls for three main ingredients. The sugar and vanilla extract for a subtle flavor addition.
When making ice cream with just milk, it’s best to use whole milk rather than low-fat milk. Since low-fat milk contains more water, it will freeze much harder and form more ice crystals during the freezing process, resulting in a less-than-smooth end product.
- ¾ cup white sugar
- 1 cup heavy whipping cream
- 2 and ¼ cups of milk
- 2 teaspoons vanilla extract
- Add the sugar, cream, and milk to a saucepan and cook over low heat until the sugar has dissolved. I might also mention that you can check out these ceramic cookware sets, perfect for any cooking, like cooking that mixture in a saucepan.
- Pour the cream mixture into a large measuring cup or other pourable containers. Add the vanilla extract and chill the mixture for at least 2 hours or overnight.
- Pour the chilled ice cream mix into an ice cream maker. Turn it on, and churn for 20 to 25 minutes, depending on the manufacturer’s instructions.
- When the ice cream is softly frozen, serve immediately or put a plastic wrap and keep it in the freezer for 2 to 3 hours.
How to make variations of homemade ice cream with milk?
The basic homemade ice cream recipe is a starting point for adding your twists. You can add fresh fruits such as mangoes, strawberries, blueberries, and peaches as variations to your homemade ice cream.
Instead of putting the fruits in chunks, you can blend all of the ingredients until smooth before adding them to the ice cream maker. Check out these blenders from Amazon to find the best one for your needs!
Not to mention, Vitamix blenders are also perfect for making ice cream!
people also ask
What milk is best for ice cream?
Proteins in milk make ice cream lighter because they trap air better than fat does. Because of this, skim milk is preferable to whole milk when making cappuccino because it foams more easily.
How do You keep homemade ice cream from freezing solid?
A little alcohol can be added to the mixture so that the ice cream doesn’t freeze too hard. Alcohol doesn’t freeze. This will prevent it from becoming too solidly frozen.
Can ice cream be churned for too long?
Over-churning can also make the texture icy. During churning, ice crystals start to form. Ice cream’s texture is a result of this. But if you keep churning for too long, the crystals continue expanding and can make your ice cream feel icy.
Making homemade ice cream is one of my favorite things to do. You can make it in a heartbeat. Seriously, faster than I can get to and from the store to buy ice cream.
Plus, you can make it your way with whichever flavors you choose. You can also try different milk types to achieve a different consistency or calorie count. You can make vegan-friendly ice cream if you’re on a vegan diet.
What ice cream flavor is your favorite? Leave it in the comment section!