I tried to make this Ninho condensed milk because of the Ninho Milk with Nutella ice cream!
The flavor of the recipe was inspired by nest milk sweet There are many versions and one of them is filled with Nutella. Personally, I think it’s very sweet, but I understand the appeal. So, I thought, does it work like ice cream? You know how it is, cold, creamy and less sweet.
Besides being ice cream. Do you need more?
And to make it even easier, you don’t need any different equipment besides the freezer. In other words, no ice cream maker.
In an attempt to increase even more flavor Child In the ice cream, I tested adding an extra dose of Ninho powdered milk. However, the results were not satisfactory.
The texture was grainy and it wasn’t as noticeable on the palate, but visually it didn’t meet my standards. As there isn’t that much water, it doesn’t dissolve completely. It’s not bad, but know that it can happen. Maybe with the version instant of the milk doesn’t stay like that. During testing, I ended up not finding it. Just the traditional lecithin-free.
Be strong and wait for it to freeze, as the desire to eat everything right after making it will be great. But it’s worth having a little patience!
Ninho Milk and Nutella Ice Cream
Makes: 6 portions (about 1 liter)
Condensed milk base
- 90 mL water (warm)
- 135 g refined sugar
- 120 g powdered milk
Ice cream
- 25 g liquid glucose (transparent; optional)
- 40 mL leite integral (warm; optional)
- 300 g fresh/pasteurized cream (have more than 35% fat | I used: 41% fat)
- 50 g nutella (hazelnut cream with chocolate)
1 cup: 250mL | 1 tablespoon: 15mL.
Condensed milk base
- Heat the water in a pan or microwave, it should be warm at around 50°C.
- Add the refined sugar to the hot water and mix until dissolved.
- Add the sugar mixture to the powdered milk and beat very well with a whisk, you can use a mixer or a mixer.
- Let the base cool before continuing.
Ice cream
- If using clear liquid glucose, dissolve it in warm milk. Then, mix in the condensed milk base. If it’s still hot, wait for it to cool down.
- Beat the well-chilled cream until soft peaks. If you use cream with higher fat, beat it evenly so it doesn’t turn into butter.
- Add the condensed milk base to the whipped cream and mix well.
- Transfer to a container in layers, alternating the ice cream mixture with nutella. I recommend making nutella strands, it’s easier with a bag or using a spoon.
- Tamp or cover with plastic wrap.
- Place in the freezer for at least 6 hours. But it depends on your equipment.
- Remove a few minutes before serving to make it easier.
- Ninho condensed milk: see how to prepare Ninho Condensed Milk.
- Liquid glucose: helps the texture to be creamier and without so many sugar crystals, if you can’t find it, it can be made without.
