Milk ice cream

How would I go about making an ice cream with a pure and intense milk flavor? I had something like this at Jungsik. It was sweet, creamy and purely like milk, it was amazing. Definitely no egg yolks. And definitely not mild like a lot of Korean frozen milk pops are.

I was thinking I could just reduce about 1000ml milk in half, add sugar, milk powder and stabilizer then put it in the creami. My concern is it comes out more like ice slush than ice cream. I was also thinking about sweetened condensed milk, but I’m not sure if it would detract from the milk flavor.

It’s to be paired with Milk Crisps (from elements of dessert, basically glucose+ milk, froth then dehydrate) and cookies. I freeze the dough, then cook the outside at an high temp until crisp but the inside is still hot fudged dough.

Has anyone made an ice cream like this? I could use guidance. Googling just brings up every ice cream recipe ever.

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Brandon_Byrd_40557

Try searching for Philadelphia style ice cream recipes, which do not contain eggs. ChefSteps also has an egg-free ice cream recipe that you could check out as well.

whenric

I wonder about using fior di latte gelato recipes as inspiration as well. All about that fresh milk flavor! Here’s a starting point : https://www.seriouseats.com/fior-di-latte-gelato

joncaycedo

Thanks for this. You sent me down a rabbit hole of looking at translated Italian recipes to see how they do it in pro kitchens. Which led to more papers on how milk cooks and experiences the Maillard reaction. Tested with store milk, lactose free milk, UHT milk and unpasteurized from a local farm. Certain milk proteins and sugars Maillard at very low temps, it’s actually a very delicate product that we abuse. It’s so easy to introduce unwanted toasted flavors. Though delicious, not the goal. I used lactose free a few times because my kids are part Chinese. I can’t describe how it’s different, but it is.

My most accurate batch was made slowly evaporating 500g milk in a pot to 200g, pot placed in a large water bath at 140f. (Reductions over flame always led to some toasted flavors due to heat gradient of flame under a pot) Adding that to 500g fresh milk. Glucose, invert sugar (dextrose might better) to lower freezing point, sugar, milk powder, salt, cremodan 30. Then a little more fresh milk after stabilizer hydrated and rapidly cooled it. Aged base for a 12 hours. Cremodan requires 185f to hydrate so I have another that (to avoid heating beyond 140f) using Xanthan+ Guar and L-Carrageenan. Also trying one without any reducing, though I think I have something there.

Cooling it fast, using dextrose+ stabilizer seem to be standard in all the pro Italian takes. A few don’t heat it beyond 65C (149f) and only do so for pasteurization and hydrating stabilizer.

A batch with evaporated milk and another with condensed were too tin like. I don’t think anything canned can be used. It’s way too overpowering. Cream makes it too cloy/reduces the fresh “pop” of the milk (though alot of recipes use cream, and I don’t think they mean the fresh top layer of unpasteurized). I’m not sure if pasteurizing affects creams flavor. I don’t think cream is accurate in this, it’s made each batch duller despite being a part of milk naturally. This is puzzling, maybe a small amount? Like 100grams. I’ll start adding it again today.. Milk powder has only improved the product every time.

Very fun activity, there are a lot of scientific papers on milk and how it cooks and is made. I have a textbooks on Icr Cream m as well which helped (Goff & Hartel, also Chris Clarkes science of ice cream). I think an intense and pure milk flavored ice cream would make a good video for chefsteps actually since there’s so much science there, but I feel they focus on bigger modern takes on classic stuff these days. And this is such a dumb thing with ice cream which they’ve gone over alot.

I dont think a perfect version would stay at a high temp for long or at all, certainly not a boil. I used a hand blender to make sure no hot spots. Very fun, thanks I never would have found this. Google and ChatGPT useless.

Also the beauty of this experiment is you don’t have to crack a bunch of eggs. It’s so effortless without tempering. Easiest crap ever. Only limit is # of creami containers and time to chill my churner.

It’s hard to assess what the optimal recipe would be. In Italy they have to list all ingredients, and the public gets scared of hydrocolloid names so many sites/vids clearly try to avoid using them. Certain heating temps it’s unclear if they’re doing it for regulatory compliance or for the products benefit.

I have polysorbate 80 but haven’t tried it here yet. Not sure why I just forgot.

Ramble over

Brandon_Byrd_40557

Great suggestion Wes! I learned something new today!

whenric

Super cool, and great info. Now I want to try too!

whenric

Did you end up trying the recipe from Stella Parks?

nobody_1039822

If I was to make milk flavored ice cream I would use raw farm fresh milk and guar gum to stabilize. This way you can leave milk in its uncooked state for best flavor. Adding dry whole milk powder will boost the milk flavor. Or if you need to cook in say carrageenan at 185°F, then you can choose to only cook part of the milk, hydrating the hydrocolloids and leaving the rest of the milk uncooked. Italians have a knack for keeping the food simple and flavorful and it's why they have some of the worlds best cuisine.