Ingredients
- 250 g non-dairy whipped cream
- 140 g sweetened condensed milk
- 3 eggs (separate yolks and whites)
- 180 g evaporated milk
- 1 tbsp powdered sugar
- 2 vanilla extracts
- A pinch of salt
Instructions
- Prepare the Meringue
Place the egg whites, powdered sugar, and salt in a heatproof bowl over a bain-marie (double boiler) on low heat. Stir continuously until the mixture thickens slightly and reaches 61-62°C (142-144°F).
Remove the bowl from the bain-marie and continue whisking for another 5 minutes to cool the meringue. - Prepare the Custard
Combine the egg yolks and condensed milk in another heatproof bowl. Heat over a bain-marie on medium heat, stirring continuously until the mixture reaches 63°C (145°F). Remove from the heat and stir until cooled. - Combine the Mixtures
In a large bowl, whip the non-dairy cream until softened. Gradually add the evaporated milk while mixing. Next, incorporate the yolk mixture and mix well. Stir in the vanilla extract. - Fold in the Meringue
Gently fold the meringue into the mixture in batches using a spatula, ensuring a light and airy texture. - Freeze the Ice Cream
Pour the mixture into a freezer-safe container, cover, and freeze for 6-7 hours or overnight. - Serve
Before serving, let the ice cream sit at room temperature for 10 minutes to soften slightly.
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