Creamy sundae

Creamy sundae
Category: Dairy and egg dishes
Ingredients
1/2 cup milk
Cream 3 cups
Condensed milk with sugar 1 glass
1/3 cup sugar
Gelatin 1 teaspoon
Cooking method

Boil the cream, add sugar, stir. Dissolve condensed milk with warm milk with the addition of gelatin (soaked) and vanillin, combine with cream and, stirring, bring to a boil. Then strain through a hair sieve or a sieve made of stainless steel, place in the cold for complete cooling and maturation.
Pour the prepared mixture into a filling mold prepared in advance on ice.

As a base one, I used "Creamy Sundae", but without sugar and replaced the gelatin with 10 g of starch. She boiled the cream, diluted the starch and condensed milk with milk and poured this mixture into boiling cream, boiled it lightly, cooled it quickly, stood for a couple of hours and sent it to the ice cream maker without any whipping.

Note
A. Zemerov "Young hostess. Advice of the culinary specialist", Kemerovo, 1961. [/ B]
Ice cream
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Edible gelatin, potato or corn starch and wheat flour are used as stabilizers for the preparation of ice cream.
Gelatin can be replaced by stabilizers in the following amount (per 1 kg of the mixture): agar-agar 3 g, starch 10 g, wheat flour 20 g (approx. Gelatin in the formulations is 1 teaspoon).
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Wheat flour and starch are introduced into the mixture in the form of a paste. To do this, flour and starch are first thoroughly mixed with cold water in a ratio of 1: 1, the resulting dough is brewed with boiling milk, the amount of which should be 2-2.5 times the amount of dough. The resulting mass is boiled over low heat until it loses the smell of flour. The prepared and strained ice cream mixture is immediately cooled by placing the dishes in cold water or in a mixture of ice and salt. The cooled mixture is left to ripen for 2-3 hours at a temperature from 0 to +4 degrees. Ripening, i.e. holding the mixture after cooling at a low temperature, improves the quality of the ice cream. At the end of ripening, the mixture is frozen and whipped at the same time.
Before freezing, vanillin is introduced into the mixture, previously ground with powdered sugar.

Sundae with salted caramel (Kara)