Rolled Ice Cream (Thai Street Food Origin — Freeze Plate Technique)

Ingredients

• 400 ml sweetened condensed milk, chilled
• 200 ml heavy cream (35% butterfat), chilled
• 100 ml whole milk, chilled
• 15 ml vanilla extract
• 20 g white chocolate, grated
• 15 g pistachios, finely chopped
• 10 g freeze-dried strawberries, crushed
• 5 g Aleppo pepper (optional, for savory interpretation)
• Neutral oil for metal freeze plate (10 ml)

Method

1. 1
   Chill a metal freeze plate (or large stainless steel tray) at −18°C for minimum 60 minutes; verify temperature with ice cream thermometer.
2. 2
   Combine sweetened condensed milk, heavy cream, whole milk, and vanilla extract in a bowl; stir gently for 45 seconds to combine without incorporating excess air.
3. 3
   Remove freeze plate from freezer; coat lightly with 10 ml neutral oil, spreading evenly with paper towel.
4. 4
   Pour 100 ml custard mixture onto chilled plate in single pour; use two metal spreaders or dough scrapers held at 45° angles to continuously push, fold, and gather mixture toward center as it freezes (60–90 seconds total), creating rolled texture and preventing solid formation.
5. 5
   When mixture reaches soft-serve consistency and aggregates toward center (75 seconds), scatter white chocolate, pistachios, and strawberries across surface; perform 2–3 more fold-and-push cycles (20 seconds) to incorporate toppings.
6. 6
   Gather final roll using both spreaders; transfer to serving vessel (chilled bowl or cone) using quick, confident push motion; repeat with remaining 100 ml custard for second serving.