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 milk—that 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 we’re going to take out our spatula—we’re
not going to put that back in again—and 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, you’ll have a little bit of foam.
This is called ‘scum,’ actually. And what we’re 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 you’re 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 you’ve 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 you’ll
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.