Maybe that’s hyperbole. Or maybe not, if you love ice-cream as much as I do. And also if your only not-so-regularly-available ice-cream oozes a yellow, chemical-smelling oil when it begins to melt.
So, here it is. A recipe given to me by a Peace Corps volunteer in Mauritania 8 years ago, which I have since reduced to become even more easy. The one trick is that you still need a freezer, which I know not everyone has. But if you do, please make this.
- Whisk together 2 cups of milk (any kind), 2 spoonfulls of flour (which acts as a thickening agent), and about 1/2-3/4 cup of sugar (or however much you want). In Cambodia I usually substitute white sugar for the local palm sugar (tastes like brown sugar).
- Heat over the stove, stirring/whisking continually, until it reaches a low boil and begins to thicken.
- When thickened, remove from heat and let the mixture cool.
- When cool, whisk in 2 more cups of chilled milk. My original instructions called for condensed milk, but I’ve tried with regular milk and it works just fine.
- Add whatever flavorings and delightful tidbits you want. To keep the mixture from freezing too solid, you may want to add a few drops of rum or other liquor.
- Pour in plastic containers in the freezer, removing every hour or so to stir well. The more often you stir, the better the consistency. I’ve found that the ice cream freezes more quickly if you place it in several smaller plastic containers rather than one big one. Just some advice, if you’re in need of some life-saving on a hot day.
Some of my favorite flavor options:
- 2 T of chocolate cocoa powder
- Peanut (either peanut butter, or just ground peanuts)
- Passion fruit
- Coffee (strong-brewed coffee, or instant)
- Vanilla extract (sent to us in a care package)
I have a dream that someday I will manage to make the perfect mango-and-sticky-rice ice-cream. Two favorites wrapped into one : )