With its light and lean formula, ice milk is more refreshing than ice cream on a hot summer day, and a brilliant pairing with already-rich desserts, like brownies and cake. Thanks to a careful balance of sugar and powdered milk, along with a bit of starch, it churns up super smooth, with a soft and scoopable consistency straight from the freezer. Its delicate vanilla flavor and silky mouthfeel are reminiscent of Dairy Queen soft-serve.
Why It Works
- Milk powder provides a second layer of dairy flavor, while working to eliminate iciness in the finished product.
- Holding the base at a boil for 60 seconds ensures that the cornstarch is fully dissolved, eliminating any trace of starchy taste or texture.
- Reserving some of the milk off-heat preserves its fresh flavor, while also helping the base to cool faster.
- Yield:Makes about 5 cups
- Active time: 15 minutes
- Total time:5 hours
- 9 1/4 ounces plain or very lightly toasted sugar (about 1 1/3 cups; 262g)
- 1 1/4 ounces cornstarch (about 1/4 cup; 35g)
- 1 3/4 ounces powdered milk (about 1/4 cup; 50g)
- 1 teaspoon (4g) Diamond Crystal kosher salt (plus more if desired); for table salt, use about half as much by volume or the same weight
- 28 ounces whole milk (about 3 1/2 cups; 795g), divided
- 1/2 teaspoon vanilla extract
Whisk sugar, cornstarch, powdered milk, and salt together in a 3-quart saucier. When no lumps of cornstarch remain, add exactly 14 ounces of the milk (about 1 2/3 cups; 396g) and whisk to combine. Cook over medium heat, whisking constantly but not vigorously, until it begins to simmer. This will take about 6 minutes; if the process seems to be moving slowly, simply turn up the heat. When the mixture comes to a boil, set a timer and continue cooking and whisking for exactly 1 minute. This ensures the cornstarch is fully hydrated.
Immediately transfer mixture to a large bowl, then whisk in remaining milk, along with the vanilla. Bearing in mind that the ice milk will taste substantially less sweet once frozen, season with an additional pinch of salt, if desired. Cover and refrigerate the base until cold, thick, and no warmer than 40°F (4°C), about 3 hours. (This process can be sped along with an ice bath if time is of the essence; in that case, a stainless steel bowl will help cool the base even faster.)
Churn in an ice cream maker according to the manufacturer’s directions. Meanwhile, place a quart-sized container and flexible spatula in the freezer. When the ice milk looks fluffy and thick, shut off the machine and, using the chilled spatula, scrape it into the chilled container. Enjoy as soft-serve, or cover with plastic pressed directly against the surface of the ice milk, then close lid and freeze until firm enough to scoop, about 4 hours. (The time will vary depending on the material and dimensions of the container.)