Mexican · Dessert
Roasted Milk Caramel Ice Cream
A lightened take on Mexican cajeta-style milk caramel ice cream, where whole milk and sugar are swapped for slow-reduced skim milk and condensed milk, built no-churn with whipped cream folded through for a scoopable, airy set without an ice cream maker.
$1
15 minsPrep
25 minsCook
430 minsTotal
MediumLevel
Nutrition per serving
191Calories
6.1gProtein
11.6gFat
15.2gCarbs
14.8gSugar
0.3gFiber
159mgSodium
35mgChol
7.2gSat Fat
204mgPotassium
162mgCalcium
0.1mgIron
0.5mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Chocolate Stout
local
Atole de Leche
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Simmer the skim milk with the cinnamon stick in a wide pan over low heat, stirring often, until it reduces by roughly a third and turns pale caramel in colour and aroma, about 20-25 minutes.
2
Whisk in the condensed milk and continue simmering gently for 3-4 minutes until slightly thickened, then remove from heat and cool completely to room temperature, then chill for 30 minutes.
3
Whisk the cooled roasted-milk base with the strained Greek yogurt, vanilla extract and salt until completely smooth.
4
In a separate bowl, whip the heavy cream to soft peaks, then fold gently into the base in two additions, keeping as much air in as possible.
5
Pour into a small freezer-safe tub, smooth the top, cover and freeze for at least 6 hours or until firm.
6
Scoop into chilled bowls to serve, 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g reduced with cinnamon until thick and caramel-coloured skim milk
- 1.4 oz40g condensed milk
- 2.1 oz60g strained, whisked smooth greek yogurt
- 1.2 oz35g whipped to soft peaks heavy cream
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
