‎# How to Make Wall’s Ice Cream Copycat: Fluffy, Economical and ‎Failsafe
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Ingredients‎
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* 2 sachets of sweetened condensed milk (Packaging 34 gr)
‎* 3 sachets of milk powder (Packaging 14 gr)
‎* 1 tbsp cake emulsifier
‎* 500 ml water [can be replaced by fresh milk or coconut milk]
‎* 10 tbsp sugar / according to taste
‎* 2 tbsp cornstarch dissolved into a half glass of lukewarm water, ‎stirred well.
‎* Small pinch of salt‎
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Directions‎

In a heatproof bowl, place the water, the milk, sugar, and salt. Cook ‎until boiling. Turn off the stove. ‎
Then, add the cornstarch solution on it. Stir until smooth. Next, keep ‎in freezer about 5-10 hours. Until completely frozen into ice.‎
If it is already frozen, crush the ice by being stabbed with a fork or ‎we also can use the spoon.‎
Then mix it until somewhat soft. Next add 1 tbsp. cake emulsifier, ‎mix again with high speed until you have stiff peaks. If you like, you ‎can divide the dough into two or three parts, then add another color / ‎flavor according to your taste. It can be chocolate or green tea. Then ‎mix again until blended.‎
Once soft, pour into ice cream cup or any ice cream container. ‎Freeze for 4-6 hours.‎
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***‎

Once frozen and set, remove from the freezer and spoon into serving ‎bowls, garnish with fruit, cream or topping of your choice, serve ice ‎cold, enjoy.‎
This recipe produces 70 cups (packaging 50 ml).‎
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A Brief Tips and Tricks
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1. The expansion of the batter is determined when the batter is ‎mixed, so make sure that we mix the batter at high speed until it ‎completely expands. Each of the electric mixer has different ‎characteristics, depending on the quality. Thus, sometimes we only ‎mix it for 15 minutes to double the dough but with different kind of ‎mixer, sometimes we need more than 30 minutes to do so.‎
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2. If the mixer gets hot, it can be turned off first, then turn on the ‎mixer and mix the dough again until it gets really soft and fluffy.‎
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