A calcium-rich treat, ice milk contains fewer calories than ice cream while still satisfying your sweet tooth. Making ice milk can be fun project to do with family or friends as the more the merrier, especially if you're making it with a hand-cranked ice cream maker. Eggs can be added to an ice milk recipe to improve its flavor, color and texture while gelatin functions as a stabilizer, binding the liquid to prevent large ice crystals from forming.
Step 1
Mix the dry milk, whole milk, sugar and gelatin in the top of a double boiler.
Step 2
Cook the mixture over hot water until it reaches a temperature of 175 degrees Fahrenheit.
Step 3
Stir about 1/2 cup of the hot mixture, one tablespoon at a time, into the beaten eggs. Mix well after each addition.
Step 4
Slowly stir the egg mixture into the hot milk mixture. This technique will prevent any cooked egg chunks from forming.
Step 5
Cook the entire custard-like mixture in the top of the double boiler for one minute.
Step 6
Remove the pan from heat and place the top of the double boiler with the cooked mixture into the ice water, being careful not to spill any water into the pot. Allow the mixture to cool until it reaches a temperature of 50 degrees Fahrenheit.
Step 7
Add the vanilla to the cooked mixture, pour it into the ice cream maker canister and refrigerate for two to three hours.
Step 8
Place the canister into the ice cream maker and pack around it with crushed ice and rock salt. Use a ratio of six parts ice to one part salt.
Step 9
Churn the mixture in the ice cream maker until it becomes thick ice milk and turning the maker's handle becomes difficult. Consult the manufacturer's directions for additional guidelines specific to your ice cream maker.
Tips and Warnings
- Serve homemade ice milk within a few hours of churning for best results. This recipe makes about 2 1/2 quarts, or 20 half-cup servings. Each serving contains about 150 calories.
Things You'll Need
- 1 1/2 cups nonfat dry milk
- 2 qts. whole milk
- 2 cups sugar
- 1 tbsp. unflavored gelatin
- 3 eggs beaten
- 1 1/2 tbsp. vanilla
- Double boiler
- Candy thermometer
- Ice cream maker with 1-gallon canister
- 12 to 15 lbs. crushed ice
- 6 lbs. rock salt
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