Just like Dairy Queen, but in your own kitchen.
), it's vital to confirm that the freezer itself is set to 0°F and that the canister has sufficient time to freeze before churning. I leave my canister in the freezer at all times, so I can churn up ice cream at a moment's notice.Whatever machine you have, don't rush the churning phase. Pulling ice cream off while it has a milkshake-like consistency is a recipe for iciness, and that's doubly true for ice milk.
A generous churn time ensures that the dasher can reduce all the fat and ice particles to a small, uniform size, and that the ice milk will achieve proper aeration, for a texture that's as smooth as silk and soft enough to scoop straight from the freezer. In turn, proper churning makes ice milk slow to melt, for a lingering finish despite its lean formula. Thanks to the toasted sugar, added milk powder, and extract, this ice milk has a rich and satisfying flavor even when made with standard supermarket milk.
That said, since milk is the primary ingredient, it doesn't hurt to look for local options for that extra-fresh dairy taste. Either way, you'll be rewarded with a smooth and creamy but ultra-light summer treat—no folding spoons required.
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