1 packet of Tang Juice (powdered juice of your choice)
1 can of condensed milk
3 tablespoons of milk powder
1 liter of milk
4 tablespoons of sugar
1 teaspoon of emulsifier or 10 gr emulsifier Known as CmC!
In a blender, put the milk powder, condensed milk, milk, sugar and Tang juice.
Beat for about 5 minutes.
Pour into a bowl and place in the freezer or refrigerator for 1 hour and 30 minutes.
Remove from the freezer or refrigerator, pour into an electric mixer and beat for 3 minutes so that your ice cream is even creamier and does not crystallize.
NOTE: If you don’t have a mixer, you can simply make it with the blender.
Pour the ice cream into a bowl with a lid and return to the freezer or freezer for 7 hours.
The ice cream recipe yields 2 liters, but if you think that is a lot, you can only make half of the recipe which will also work, if you use the emulsifier your ice cream will gain volume and yield 3 liters.