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  • Hi Bold Bakers! No-Machine 2-Ingredient Ice Cream is one of my biggest videos on Bigger

  • Bolder Baking, and you will be happy to know that you can make condensed milk, because

  • I know that a lot of people have trouble finding it. All you need to make it is sugar and milkthat

  • is it. You will get the exact same results as store-bought.

  • In a heavy-bottom saucepan, add in 2 cups of milk, non-fat, or full-fat. And then add

  • in 2/3 of a cup of sugar. Go in and stir around the sugar, to make sure it’s even, and then

  • leave it be until all the sugar has dissolved. You do not want it to simmer at this point.

  • So our milk has been heating for a few minutes, and I can feel and see that all of the sugar

  • has dissolved. This is perfect. So only at this point can we let it start to simmer.

  • So were going to take out our spatulawere not going to put that back in againand

  • we are going to turn down the heat, and let it simmer away very gently, not boil, but

  • a low steady simmer for around 30 to 40 minutes. I find that the sweet spot is around 35 minutes.

  • So I often get asked, “Why can I not use regular sugar in my homemade ice cream? Why

  • do I have to use condensed milk?” And the reason is you need condensed milk because

  • it is liquid sugar. You need that liquid sugar in your ice cream to help it freeze and to

  • form your ice cream. That’s why it is a really important ingredient.

  • So our milk has been steadily bubbling away for around 30 minutes. As you can see, it

  • has changed color, and has almost gone kind of a creamy, peachy color. If you look around

  • the edges, youll have a little bit of foam. This is calledscum,’ actually. And what

  • were going to do is just remove that with a spoon, dipped in a little bit of water.

  • What this is impurities coming out of the sugar and out of the milk, and we just want

  • to remove it, to make sure we have a nice, clean, clear condensed milk.

  • I let the condensed milk simmer a few minutes longer because I wanted to get it a little

  • bit darker in color and a little bit thicker. Now have a look at this. This has been simmering

  • for 40 minutes. Every time your time will change, give or take a few minutes. So you

  • want to be able to tell what it looks like by eye, and that’s why I’m doing this

  • video. So what youre looking for is that your mix is thick, and it will slowly dribble

  • off your spoon, and also, that the amount of liquid has about halved, which is exactly

  • what you want. So I can tell by looking at it, that this condensed milk is ready. So

  • I’m going to set it aside to let it go cold. Once your condensed milk goes cold, it will

  • look a little something like this: lovely and thick, and syrupy. So if you really want

  • to double-check if youve made your condensed milk right, measure it out into a jug, and

  • the finished result should weigh around 1 cup, or 8 ounces. It will be at the line,

  • or a little bit below it. And then youll know you did a good job.

  • And there you go, mystery solved! You can now make condensed milk at home, and enjoy

  • all of my ice cream recipes. Thanks so much for watching, and stay tuned to see all of

  • my other Bold Baking Basics.

Hi Bold Bakers! No-Machine 2-Ingredient Ice Cream is one of my biggest videos on Bigger

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