Easy Homemade Ice Cream

 

Ingredients

For the Ice Cream Base:

Sweetened condensed milk,2 cans (approximately 800 g / 28 oz)

Heavy cream,2 cartons (400 g / 14 oz)

Powdered milk,1 cup (100 g / 3.5 oz)

Vanilla extract,1 tablespoon

For the Truffle Ganache:

Semi-sweet or milk chocolate,200 g (7 oz)

Heavy cream,½ carton (100 g / 3.5 oz)

Instructions

Prepare the Ice Cream Base by combining the sweetened condensed milk, heavy cream, powdered milk, and vanilla extract in a blender.

Blend until the mixture is completely smooth and creamy.

Pour this base into a freezer-safe container with a lid and place it in the freezer for two hours.

While the base chills, make the Truffle Ganache.

Melt the chocolate gently using a double boiler or in the microwave using 30-second intervals, stirring well each time to prevent scorching.

Once the chocolate is melted and smooth, add the heavy cream and stir vigorously until the ganache is glossy and uniform.

Set it aside to cool slightly to a thick but pourable consistency.

To assemble, remove the ice cream base from the freezer after its initial two-hour chill. It will be partially set.

Use a spoon or spatula to stir it well, breaking up any formed ice crystals. Spoon or drizzle the cooled truffle ganache over the surface.

Using a knife or the spoon, gently fold and swirl the ganache into the ice cream base just a few times to create a beautiful marbled effect; avoid overmixing.

Cover the container securely and return it to the freezer for at least four more hours, or until the ice cream is completely firm and set. Serve very cold.