1. Pour the chilled whipping cream into a mixing bowl or stand mixer bowl and whip to a medium stiff stage. DO NOT whip to hard stiff stage yet
2. Pour the room temperature Sugar Free Sweetened Condensed Milk into your whipped cream. Whip at medium speed until combined. Do NOT over whip (may get too buttery)
3. Transfer contents into a freezer safe container. Use an airtight lid if available, alternatively cover with 2 or 3 layers of tightly fitting cling wrap. Place in freezer for 4 – 6 hours for soft serve, or overnight for scoopable ice cream
4. For soft serve, place into a piping bag (with or without decorative star or plain tip) and squeeze out in decreasing spiral
5. Transfer 2 ingredient mixture into your prepared and properly chilled ice cream maker tub. When ice cream is done, transfer the ice cream into a piping bag (with or without decorative star or plain tip) and squeeze out in decreasing spiral. Serve immediately or transfer to a freezer safe container for later
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1. Pour the chilled whipping cream into a mixing bowl or stand mixer bowl and whip to a medium stiff stage. DO NOT whip to hard stiff stage yet
2. Pour the room temperature Sugar Free Sweetened Condensed Milk into your whipped cream. Whip at medium speed until combined. Do NOT over whip (may get too buttery)
3. Transfer contents into a freezer safe container. Use an airtight lid if available, alternatively cover with 2 or 3 layers of tightly fitting cling wrap. Place in freezer for 4 – 6 hours for soft serve, or overnight for scoopable ice cream
4. For soft serve, place into a piping bag (with or without decorative star or plain tip) and squeeze out in decreasing spiral
5. Transfer 2 ingredient mixture into your prepared and properly chilled ice cream maker tub. When ice cream is done, transfer the ice cream into a piping bag (with or without decorative star or plain tip) and squeeze out in decreasing spiral. Serve immediately or transfer to a freezer safe container for later
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Deb
September 1, 2024 @ 8:24 am
Can I wrap loaf pan with aluminum foil if don’t have cling wrap?
Angela Wilkes
September 2, 2024 @ 6:15 am
Hi Deb,
Thank you for your question. In a pinch, you could use a double layer of aluminum, pinched around the edges as tightly as you can to create as airtight a seal as you can. However, I have found that the aluminum foil is not the best method, because it allows for crystallization of the surface. If you have a glass container with an airtight lid, or a plastic container with an airtight lid, those would be better than the loaf pan with aluminum foil.
I hope you enjoy the ice cream – have a wonderful Labour Day weekend!
deb
September 3, 2024 @ 11:16 pm
Thanx!
Angela Wilkes
September 4, 2024 @ 7:15 am
My pleasure, Deb!