Q&A for How to Make Ice Cream with Milk

Yes, it will. If you use another flavor of extract, it will take on that flavor.

The difference is that the flavor will be more subtle, and you won't be able to taste the vanilla.

A long time. The idea is to incorporate a LOT of air so that the finished texture is different than that of ice cube.

When making the mixture in regular milk, You can add cocoa when after mixing the milk with vanilla essence. You have to out the cocoa powder while getting the mixture ready!

Yes, there is. You can use any cream from the shop or you can mix milk and sugar and heat it till it's a thick mixture. But do not overheat it.

You should be using cold milk when making ice cream. Hot milk will not work.

You'll want to add any mix-ins after you mix together your base, but right before putting it in the freezer. See Method 2, Step 5.

No, do not use milk as a substitute. If you were to continually whisk milk with sugar, not much would happen.

In the bowl of an electric mixer, whip the cream until stiff peaks form. At low speed, mix in the condensed milk, vanilla, and any flavourings. Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm. Keep stored in the freezer.

Put it in a Ziplock back and then put that Ziplock bag in a bigger one filled with ice and rock salt. Shake it up and the milk ice cream should freeze faster.

No, it will not. Whisking cream does not break, so no it will not break. Your whisking cream will be fine.

To freeze, put in for 1 to 3 hours. Mix to get better results, that should take 2 to 4 minutes.

For regular milk, because of the sugar, it’ll not make it really healthy, the milk may give calcium into the ice cream, also B12. For condensed milk, for the lots of sugar, the reason this milk can be stored for years, and has more calcium than regular milk, also some vitamins like D and A, some C, some B12, making this healthier than normal milk. For coconut milk, it barely has anything, but it’ll give your incredible cream a more coconut taste to it.

Yes. Or, hydrate the powder the milk. There must be a liquid base for ice cream.

Yes, you can. You can swap your sugar with condensed milk or try to use less sugar for this. Of course, condensed milk will give your ice cream more creamy flavour.

If you are making vanilla flavored ice-cream, then yes, you do have to use vanilla extract.

You can add other ingredients for flavor without altering the basic mixture, though the texture might be slightly different if you add a lot of something. This will not change how well it freezes.

I just use a measuring cup, but any other measuring device works too. I like measuring cups because they are clear.

It depends on the amount of sugar you are leaving out. Sugar helps ice cream stay soft and gives it its firmness and body.

Not well. A little less won't hurt it, but the ice cream won't harden correctly without it.

Yes, you can. It may have a different taste though, so be prepared for that, as it will have both a nutty and possibly more sugary flavor.

Instead of buying condensed milk, you can make your own using the instructions in Make Condensed Milk .