ingredients:
For the Ice Cream Base:
- 2 cartons heavy cream (400 g / 14 oz)
- 2 cans sweetened condensed milk (approximately 800 g / 28 oz)
- 1 tablespoon vanilla extract
- 1 cup powdered milk (100 g / 3.5 oz)
For the Truffle Ganache:
- ½ carton of heavy cream (100 g / 3.5 oz)
- 200 g (7 oz) semi-sweet or milk chocolate
Instructions:
Prepare the Ice Cream Base:
In a blender, combine the sweetened condensed milk, heavy cream, powdered milk, and vanilla extract. Blend until smooth and creamy.
Pour the mixture into a freezer-safe container and freeze for 2 hours.
Make the Truffle Ganache:
- Melt the chocolate in a double boiler or microwave (in 30-second intervals, stirring each time to avoid burning).
- Add the cream and stir until the ganache is smooth and glossy. Set aside to cool slightly.
Assemble the Ice Cream:
- After 2 hours in the freezer, remove the ice cream base and stir it with a spoon to break any ice crystals.
- Spoon in the truffle ganache and gently swirl it into the ice cream—don’t overmix, as you want a marbled effect.
Return the container to the freezer for another 4 hours or until completely set. Serve very cold and enjoy this rich, creamy delight!