Usingovenmadesnowcakewhat texture?While I was bakingcondensed milk, I looked forward to it very much, and the moment I took out of the oven, the caramel aroma overwhelmed me, making me sneak a bite. After freezing, the caramel flavor is even more rich, with a delicate mouthfeel that makes you want to eat more and more, similar to Haagen-Dazs.The recipe did not use sugar; since condensed milk is sweet, its sweetness decreases after baking and is further reduced when mixed withlightmilkcream...

ingredientsintroduction

Nestle condensed milk (160g), light cream (270g), rum (1 tablespoon), mold CuisinAid snow cone mold (1 piece)

[Original] Oven-baked caramel snow cones andice creammaking steps

1. Pour the condensed milk into a container, cover with aluminum foil.

2. Place in a baking dish; add water to the dish so it covers the condensed milk marks.

3. Bake at 220 degrees for about an hour, water bath cooking until the surface of the condensed milk turns caramel color. Top up water if needed during this time.

4. Remove from oven and pour out the water.

5. The surface of the condensed milk has already turned a color; it may be somewhat clumpy. Stir gently to make the color more even, at which point the caramel aroma is very strong. Add 1 tablespoon of rum and mix well.

6. Whip the light cream to form streaks, then add the condensed milk mixture and blend thoroughly.

7. Pour half into a mold, insert a stick, then pour in the remaining half, and freeze for at least 6 hours.If there are caramel pieces, you can strain them. I did not strain; all the pieces were added to cups for ice cream.Pour the mixture into the snow cone mold without any caramel pieces, as they will settle at the bottom of the ice cream, making the top look unappealing after demolding. You can ignore this if you don't mind.

8. Finished snow cones, made with molds from Taobao shop Blue Ribbon Work

9. Finished ice cream

10. Finished