So today I have decided to hop on the no-churn band wagon and give homemade ice cream a go! To keep things simple I’m starting off with a simple Vanilla flavour. he original recipe stated to se half a can of condensed milk but i didnt want to waste the other half as i had no use for t so just doubled all of the quantities.
- 397g can sweetened condensed milk
- 1200ml double cream
- 2 tsp vanilla extract
- Put the condensed milk, cream and vanilla into a large bowl then beat with an electric whisk until thick and quite stiff, a bit like clotted cream.
- Scrape into a freezer container or a large loaf tin, cover with 3 layers of cling film (so it doesn’t go frosty on top) and freeze until solid.
I had a spare ice cream tub left over so used this as a container to freeze my home made ice cream in.
I had a cheeky taste before it went in the freezer and it was lovely!
For a first attempt I think it turned out really well. It needed longer in the freezer; overnight reply with it all being in a lump in a tub rather than a thin layer in a tray. And I can’t wait to try some more flavours!!
Thanks for reading!xx