The usage of our condensed milk brings many advantages to the body of the ice-cream, qualitative standard that indicates the solidity of the gelato. A very important characteristic typical of the presence of condensed milk in the ice-cream are the resistance to the fusion or the slowdown of the drip. In fact, the great amount of proteins pre-activated during the process of the concentration, let the ice-cream to tie faster, especially where there is no time for the maturation and let the free water more stable; the result is an ice-cream that gives a mouthful sensation of freshness and milk that works with values of balance lower than the media.
In short, the condensed milk gives the chance to obtain a richer ice-cream, less cold and with less percentage of fats and solids.
For all this reasons, the condensed milk is a perfect substitute of the powder milk in the production of ice-cream, with significant advantages under various aspects, the quality, the structure and the marketing, as said to your costumer that you use Italian condensed milk has a different value from saying that you are using fat free powder milk, that is a product understood as a low quality product.
In addition to the aromatic and body advantages, the usage of our condensed milk help the ice-cream to raise the quality of the structure of the product. The presence of the sugar, that partially invert themselves because of the heating and the lactic acid, gives to the structure of the gelato al the advantages of the inverted sugar, without its critics like the excessive sweetness or excess of anti-freezing, as it has a more soft structure and a lightly consistency, through a bigger predisposition of the air incorporation.
It is an aspect that can be seen in the case the ice-cream it is preserved for more than a day, slowing down the loss of water for the hydroscopic that the condensed milk perform on the ice-cream blend.