Ah, the internet and its bullshit. In mid-September (2016), a hilarious heated exchange took place between several fast-food chains over milkshake.
Better. Because of a specific ingredient who, through commercial agreements, switched partners for exclusive use of the brand.
Even though we are family, homely and modest (cough, cough)… we are created by the interwebs and we love bullshit. So, to follow this Mexican soap opera between brands, nothing better than a Ice cream of Ovaltine do Ingredient That Shall Not Be Named!
Not to stray from our line of easy ice creams, this one also doesn’t need an ice cream maker. But you’ll need patience for the dough to freeze, but if you want to use it, that’s fine.
Ovaltine Ice Cream Without an Ice Cream Maker
Makes: 750 g
- 75 mL skimmed milk (or integral)
- 03 g gelatin powder (colorless and tasteless)
- 250 g fresh/pasteurized cream (ice cream, has more than 35% fat | used: 45% fat)
- 170 g unflavored yogurt
- 175 g condensed milk (integral)
- 10 mL vanilla extract (optional; or 1-2mL essence)
- 75 g ovaltine (#1, or another malted chocolate drink)
- 50 g ovaltine (#2, or another malted chocolate drink)
1 cup: 250mL | 1 tablespoon: 15mL.
- Sprinkle the gelatin over the milk, mix. Reserve for 5 minutes. Heat in the microwave for 25-30 seconds (or water bath) to melt the gelatin. Reserve
- Beat the cream to soft peaks, a little less firm than whipped cream. Reserve.
- In a bowl, unflavored yogurt and condensed milk, mix well. Add the dissolved gelatin and mix.
- Add the whipped cream and mix well. If using vanilla, add it too.
- Add ovaltine (#1) and mix well. This ovomaltine is to flavor the ice cream, it will actually dissolve.
- Place in the freezer for 1h15min or until it starts to freeze. This step can be done inside a zip-lock plastic bag to increase the contact surface and speed up freezing.
- Then, add the ovomaltine (#2), this is to give texture to the ice cream, mix as little as possible. Transfer to a container with a lid and let it freeze completely, at least 6 hours.
- Jelly: helps with the final texture of the ice cream, it will hinder the formation of large ice crystals.
- Condensed milk: if you want a little less sweet, add about 150g.
- Ovaltine: Eventually, it will dissolve into the ice cream batter.
