Cook's Hideout: Sweet Milk Ice Cream

June 17, 2016

Sweet Milk Ice Cream

Here's a recipe for ice cream that tastes like the kulfi we are used to eating in India. This recipe for Sweet milk ice cream is from King Arthur catalog. It is one of the few recipes that I made the same day I saw it.
Ice Cream without Eggs
Fortunately I had all the ingredients on hand and the ice cream base came together in no time, though I had to wait overnight to freeze and make the ice cream. This recipe is made from a predominantly milk base instead of a custard base (with eggs) but it is creamy and almost gelato-like. The tapioca starch takes the place of the eggs to stabilize the base, lending it a rich, creamy texture to the finished ice cream.
Ice Cream without Eggs
I served the ice cream with homemade caramel sauce and chocolate fudge sauce (recipe for this is coming up soon) and it tasted creamy and amazing. Serve it over some brownie for a yummy treat that kids would LOVE.
Ice Cream without Eggs

Sweet Milk Ice Cream

  • 3cups Whole Milk
  • 1cup Heavy Cream
  • 1/2cup Dried Whole Milk
  • 1cup Sugar
  • 2tbsp Tapioca Starch
  • 2tbsp Corn Syrup
  • 1tbsp Vanilla extract or Vanilla crush
  1. In a large saucepan, combine dried milk powder, sugar and tapioca starch and whisk well to combine.
  2. Add the remaining ingredients and whisk until smooth.
  3. Set the pan over medium-high heat and cook stirring constantly, until the mixture gets thick, slightly thicker than heavy cream. It should thinly coat the back of the spoon or spatula, about 4~5 minutes.
  4. Remove the pan from the heat and pour into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
  5. Transfer the bowl to the refrigerator for at least 4 hours, to chill thoroughly.
  6. Freeze the base in an ice cream maker according to the manufacturer's directions.
  7. Transfer the ice cream to a covered container and freeze until ready to serve.
Ice Cream without Eggs

Linking this to Valli's 'Cooking from Cookbook ChallengeJune -- Week 3'.


  1. Ice cream looks creamy and rich. That caramel sauce seems to be so versatile. You have used it for lot of desserts.. :) I like the plate in the last picture.

  2. I wish I could get a scoop of it now.. yum and slurp..

  3. Bookmarked. I havent used tapioca starch. Totally new to me. Loved all the clicks Pavani

  4. My kids would love this! I guess I can replace tapioca starch with arrowroot powder? Not sure though... must make this for them soon... Thank you for sharing...

    1. Hi Rafeeda, I'm sure you can substitute arrowroot powder for tapioca starch. Do try and let me know how it turns out.

  5. oooh I wish I had a bowl of this in my freezer right now

  6. Love the ice cream with the caramel sauce. Sooo tempting.

  7. Must have been wonderful for the summer. Looks so creamy & smooth, Pavani.


Thank you for stopping by my Hideout.

I really appreciate your feedback, so please feel free to leave your comment. I read all the comments you post, but I may not respond to them. Thank you for your time and hope you enjoyed your stay.

Have a Wonderful Day!!


Related Posts Widget for Blogs by LinkWithin
Blogging tips