Milkiest Milk Ice Cream Recipe / Cremia Ice Cream Recipe

I've wanted to make a 'milkiest milk ice cream recipe' ever since I went to Japan and tried Cremia ice cream.

This Cremia recipe dupe is as close as you can possibly get to the real thing without a) having access to Hokkaido milk or b) access to a soft serve machine. The not-so-secret ingredient is Nido milk powder.

Hokkaido milk is known for its super creamy flavour. In its absence, adding extra full cream milk powder to a milk mixture works almost as well. And because Nido has extra creamy, slightly sweet flavours, it's a near-perfect stand-in. If you can't find Nido, you can use any full fat milk powder, but don't be tempted to replace it with skimmed milk powder. It just won't taste the same.

You'd have thought to market he milkiest ice cream ever you'd need more cream. But actually the richness of cream can quickly overwhelm the subtle malty sweetness of milk. It's actually the milk solids that give this ice cream its flavour, not the fat itself (although the latter does help). So for this recipe you use a lot more milk than cream, and plenty of milk powder for that milky flavour.

If you're lucky enough to own a soft serve ice cream maker, you can go ahead and use this recipe with that to make a more visually-convincing Cremia ice cream dupe. If not, a regular ice cream machine like mine will do.

Cremia ice cream is also usually served in a langue de chat-type biscuit cone. I didn't bother with the extra work this time, but if you must, you can follow either my matcha langues de chat recipe or my raspberry white chocolate langues de chat recipe.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

70g whole milk powder (preferably Nido)
50g caster sugar
Tiny pinch of salt
350ml whole milk (preferably gold top/Jersey/Guernsey)
150ml double cream

Method:

1. Add the whole milk, caster sugar and salt to a large pouring jug, and gradually stir in the milk.

2. Stir in the double cream and pour into your ice cream maker.

3. Switch on your ice cream maker according to instructions. In the meantime, pop a freezer-proof container in the freezer to chill.

4. Once done, transfer the ice cream to your container, and freeze for at least four hours until firm enough to scoop.

That's it! Enjoy, and have fun.