Retrogrape Recipes: No-Churn Dulce de Leche Ice Cream
Retrogrape is a column by Padmavathy Bindingnavale, that uses provision store staples (think custard powder, fruit cocktail cans, tutti fruiti) to put together easy but delicious recipes that will resonate with homecooks across generations. We promise that you wont have to spend more than INR 200 to make a generous portion that serves up to 4 people. We are going a step back to revive foods that delight.
Have you ever wondered why TV shows, toys, and treats from your childhood are still so enjoyable? Like, why is it fun to watch old Tom & Jerry reruns when you have the latest Netflix miniseries at your fingertips? Or why is biting into a tutti frutti sponge as satisfying as a box of pistachio macarons? There have been studies on why millennials crave nostalgic things - it’s because they bring us a sense of comfort and belonging.
Why We Crave Nostalgia in Food
I buy this theory. Feeling low? He Man, Master of the Universe, will cheer you up with cartoony violence. Kinda bored? Dust off that old Monopoly box and spend hours pretending you’re a real estate magnate. And if you’re hungry, oh boy, there’s nothing like a probably-bad-for-you-but-who-cares recipe from the 90s.
I’m here to talk about that last one. Your favourite childhood foods that have fallen out of fashion. Our palates may be a bit too mature to have the same level of appreciation for overly sweet and artificially flavoured treats, but our brains seem to enjoy them just fine!
All Hail Box Custard
Growing up, one of my favourite desserts was mixed fruit custard. I’m talking about powder-out-of-a-box custard; not the kind you make from scratch just so you can tell people it’s made from scratch. Sure, it’s pretty stodgy and smacks of fake vanilla, but I don’t think the humble box custard gets enough credit. It’s quite impressive that you can whip up a consistent, one-pot, does-the-job dessert in less than 5 minutes. I wanted to pay homage to the simplistic box custard by teaching this old ingredient some new tricks. And, because I like living on the edge, there had to be a tinned (and somewhat maligned) ingredient involved as well. Enter condensed milk. Packed with sugar and fat (take it from me — don’t read the back label for the nutritional info), this was the perfect candidate.
Simply put, all you need is milk, custard powder, and condensed milk to make this no-churn dulce de leche ice cream.
Ingredients
400g tin of condensed milk
1 ½ tsp custard powder
1 ½ cups milk
Method
Place the tin of condensed milk on its side at the bottom of a pressure cooker. Add enough water to cover the tin by 1”. Pressure cook on high heat for 1 whistle, and continue on low heat for 20 minutes
After the cooker has depressurized completely, remove the tin (with tongs or oven mitts). Allow the tin to cool to room temperature before opening
Meanwhile, prepare the custard by dissolving the custard powder in ½ cup of cold milk
Heat up the remaining 1 cup of milk on medium heat until simmering, and add the custard powder mixture while stirring continuously. Bring to a boil, take off the heat, and cover with a lid to keep warm
Once the condensed milk tin is completely cooled, open it up to find a deep brown and toasty dulce de leche. Scoop out into a mixing bowl
Add the warm custard to the dulce de leche and mix well (you can do this in a blender if you don’t mind the extra washing up)
Pour the mixture into a metal container like a loaf tin or steel dabba and allow to cool completely (if still warm from the custard)
Cover with a tight-fitting lid or plastic wrap and freeze for at least 4 hours or overnight
To serve, simply scoop with a spoon dipped in hot water
Padma is artisanal cheese in the streets, and curd rice in the sheets. Her interests include afternoon naps, Indie dogs, and anxiety avoidance
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