CONDENSED MILK ICE CREAM RECIPE - NYT COOKING
Provided by Julia Moskin
Total Time 15 minutes
Yield 6 servings
Number Of Ingredients 3
Steps:
- In a mixer, whip heavy cream just until it begins to thicken. Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form.
- Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.
Nutrition Facts : @context http//schema.org, Calories 351, UnsaturatedFatContent 7 grams, CarbohydrateContent 37 grams, FatContent 20 grams, ProteinContent 6 grams, SaturatedFatContent 13 grams, SodiumContent 99 milligrams, SugarContent 37 grams
BEST MILK BREAD RECIPE - HOW TO MAKE MILK BREAD
Set some time aside and make this amazingly soft, plushy milk bread. We know you'll love it—each sturdy-but-tender slice is perfect for your morning buttered toast, bread pudding, or the ultimate french toast.
Provided by June Xie
Categories nut-free vegetarian brunch パン baking breakfast brunch
Total Time 4 hours 45 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a soft, springy paste, 1 to 2 minutes. Let cool to room temperature. Meanwhile, in the bowl of a stand mixer, stir together 1/2 cup lukewarm whole milk, 1 tablespoon condensed milk, and yeast and let stand until foamy, about 15 minutes. Remove 1 tablespoon of egg from the beaten egg and reserve for egg wash. Add to mixer bowl the rest of the beaten egg, the cooled tangzhong, remaining 7 tablespoons condensed milk, flour, evaporated milk, and salt, and mix on low speed until a loose dough forms. Increase mixer speed to medium until a smooth dough forms, about 3 minutes. Scrape down the bowl, increase mixer speed to medium-high, and mix for 3 minutes more. Continue beating on medium-high speed and begin to add in butter gradually. Continue beating on medium-high speed until dough pulls away from sides of bowl, 12 to 15 minutes more, scraping bowl down twice more. (Be careful—you might have to hold your mixer in place to avoid it sliding off the counter!) Cover bowl and let rest until almost doubled in size, 1 hour 15 minutes to 1 hour 45 minutes. Punch down dough and turn out onto a lightly floured surface. Divide dough into three equal pieces. Flatten each piece of dough with your hands into a ½”-thick rectangle, then press into a letter-fold: starting with the short end, take the top ⅓ of the rectangle and fold towards the middle, then take the bottom ⅓ of the rectangle and fold towards the middle. Turn dough 90°, press dough out into a large rectangle again, and repeat the letter-fold. Finally, starting with the shorter side of the rectangle, roll each dough into a tight coil. Butter a 9"-x-5" loaf pan. Place each piece of dough seam-side down into prepared pan and let proof until slightly more than doubled in size, about 1 hour 15 minutes to 1 hour 45 minutes. Preheat oven to 375° 20 minutes before baking. In a small bowl, whisk together egg wash ingredients. Brush top of proofed loaf evenly with egg wash. Bake until deeply golden brown on top and internal temperature of loaf reaches 195°, 45 to 50 minutes. (If the top of the loaf is getting too dark, cover loosely with foil after 25 minutes.) Let cool in pan for 10 minutes, then turn out onto cooling rack. Let loaf cool for at least 1 hour before slicing.
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