# How to Make Wall’s Ice Cream Copycat: Fluffy, Economical and Failsafe
Ingredients
* 2 sachets of sweetened condensed milk (Packaging 34 gr)
* 3 sachets of milk powder (Packaging 14 gr)
* 1 tbsp cake emulsifier
* 500 ml water [can be replaced by fresh milk or coconut milk]
* 10 tbsp sugar / according to taste
* 2 tbsp cornstarch dissolved into a half glass of lukewarm water, stirred well.
* Small pinch of salt
Directions
In a heatproof bowl, place the water, the milk, sugar, and salt. Cook until boiling. Turn off the stove.
Then, add the cornstarch solution on it. Stir until smooth. Next, keep in freezer about 5-10 hours. Until completely frozen into ice.
If it is already frozen, crush the ice by being stabbed with a fork or we also can use the spoon.
Then mix it until somewhat soft. Next add 1 tbsp. cake emulsifier, mix again with high speed until you have stiff peaks. If you like, you can divide the dough into two or three parts, then add another color / flavor according to your taste. It can be chocolate or green tea. Then mix again until blended.
Once soft, pour into ice cream cup or any ice cream container. Freeze for 4-6 hours.
***
Once frozen and set, remove from the freezer and spoon into serving bowls, garnish with fruit, cream or topping of your choice, serve ice cold, enjoy.
This recipe produces 70 cups (packaging 50 ml).
A Brief Tips and Tricks
1. The expansion of the batter is determined when the batter is mixed, so make sure that we mix the batter at high speed until it completely expands. Each of the electric mixer has different characteristics, depending on the quality. Thus, sometimes we only mix it for 15 minutes to double the dough but with different kind of mixer, sometimes we need more than 30 minutes to do so.
2. If the mixer gets hot, it can be turned off first, then turn on the mixer and mix the dough again until it gets really soft and fluffy.
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