Here is a concise summary of the provided text, a tutorial on making "Milo-Oreo Ice Cream":
**Recipe Overview**
* **Name:** Milo-Oreo Ice Cream
* **Description:** Extra easy and delicious ice cream made with Milo milk powder, topped with crushed Oreo
* **Suitable for:** Dessert or kids' snacks, also viable as a home-based business
**Key Ingredients:**
* 370g sweetened condensed milk
* 1500ml water
* 140g Milo milk powder
* 4 tbsp granulated sugar
* 60g corn starch
* 2 tsp SP Emulsifier (for texture)
* Crushed Oreo for topping (optional: chocolate powder, fruit for added texture and nutrition)
**Brief Preparation Steps:**
1. Mix condensed milk, water, Milo powder, sugar, and corn starch; cook until thickened.
2. Cool the mixture, then freeze for 10 hours.
3. Blend the frozen mixture with SP Emulsifier (and optional ingredients).
4. Pour into cups, top with crushed Oreo, and freeze for an additional 6-10 hours.
**Tips and Variations:**
* Use full cream milk powder or coconut milk as alternatives.
* Add crushed fruit (e.g., banana, mango) for extra nutrition and to prevent melting.
* Adjust flavorings (e.g., cocoa powder, pasta flavors) to taste.
* Recommendation for SP Emulsifier brand and alternatives.
Here are the key facts extracted from the text, numbered and in short sentences:
**Ingredients**
1. **Milo-Oreo Ice Cream** ingredients include:
* 370g sweetened condensed milk
* 1500ml Water
* 140g Milo milk powder (4 x 35g sachets)
* 4 tbsp Granulated sugar
* 60g (3 tbsp) Corn starch
* SP-type Emulsifier (2 tsp for whole recipe)
* Optional: Black Forest chocolate powder (1 tbsp), Oreo mini packaging (2 x 23g for topping)
**Instructions**
2. Empty sweetened condensed milk can and set aside.
3. Measure 1500ml Water using the empty can as a base (approximately 4 cans full).
4. Mix sweetened condensed milk, water, Milo milk powder, sugar, and Corn starch.
5. Bring mixture to a boil, stirring frequently, until thickened.
6. Set mixture aside for 1-2 hours.
7. Freeze mixture for 10 hours.
8. Blend frozen mixture with SP Emulsifier (1 tsp per batch, if dividing into two).
9. Optional: Add Black Forest chocolate powder during blending.
10. Pour into ice cream cups and top with crushed Oreo.
11. Freeze for an additional 6-10 hours.
**Tips and Variations**
12. Using a stainless-steel bowl helps maintain temperature during blending.
13. Milo milk powder can be replaced with full cream milk powder.
14. Skipping milk powder allows for replacement with Coconut milk or UHT liquid milk.
15. Adding crushed fruit (e.g., banana, mango, durian) enhances texture and nutrition.
16. Fruit can be mashed or boiled before adding to the mixture.
17. Use of SP Emulsifier can be replaced with *Ovalet in some cases.
18. Corn starch can be replaced with Tapioca starch or Cassava starch in the same dose.
**Yield and Texture**
19. Recipe yields approximately 125 cups (5.625 ml each).
20. Ice cream expands about 2.5 times during freezing.
21. Over-mixing can result in a lighter, foamier texture.
22. Adding chocolate powder during cooking enhances color and texture.