A Foolproof 5-Ingredient Ice Cream, No Cooking Required

A spectacular summer ice cream recipe with just two steps and five ingredients.

…while most recipeswith or without eggsrequire some cooking, today’s creamy blackberry lemon ice cream does not. Instead, it relies on sweetened condensed milk to thicken the mixture.

Source: Only 2 Steps and 5 Ingredients Stand Between You and This Ice Cream

Summer ice cream?  Ice cream is always in season.

Couple of points to be made:

  1. The recipe calls for half-and-half – effectively off limits for lactose intolerant, and depending on strictness – vegetarianism.  There is vitamin K in half-and-half too – we don’t get out unscathed either.
  2. Evaporated milk is not condensed milk.  Or, I need to find a recipe that uses evaporated milk… 😉
  3. All traditional ice cream has a custard base (cream, milk, sugar, and egg yolks). For more information on that, see this NYTimes article.  The difference between frozen custard and ice cream is mainly two things (and one of them is not a non-custard base): 1) milk fat percentage; and 2) serving temperature.

The Surprisingly Complicated Physics of Condensed Milk

Condensed milk made its inventors a fortune — because it represented a scientific breakthrough. Most food science progress is made through chemistry or biology — but this one owes a lot to physics. Learn why in space, no one can hear you make condensed milk.

Source: The Surprisingly Complicated Physics of Condensed Milk

Archaeologists find condensed/evaporated milk cans to be extremely useful diagnostic artifacts. These are commonly found in the West, left by pioneers and cowboys, among others, along with tobacco tins and other sanitary (food-related) cans.