Vanilla Ice Cream
 
Serves  8
Preparation 10 minutes
Chilling Time: Overnight
Allow 20 mins to thaw slightly before serving
Easy to make and no cooking
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Makes one litre and is so delicious, it is worth doubling or tripling quantities as this marvellous recipe will be very popular!   The great thing about this recipe is that it doesn’t require any cooking - apparently, if one uses tinned Condensed Milk it isn't necessary. 

 

To make a more decadent version - just follow the instructions for Rosemary Ice Cream but using a Vanilla Pod to infuse in the warm milk for about 40 minutes and then scrape the seeds into the milk before discarding the pod.

 

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Ingredients
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• 397g Full Cream Condensed Milk

• 300g Double Cream

• 300 ml Full Cream Milk (I used Gold Top Jersey Milk)

• 2 tsps Madagascan Vanilla Extract

• ⅛ teaspoon of either xantham or guar gum

 

  

 

 

 

Method
 

1. Combine all ingredients into a large mixing bowl and gentle mix using a large balloon whisk.
    

2. Pour into a container and secure with a lid - suitable for freezing (don’t forget to write a label!). This needs to freeze overnight.
    

3. To get a perfect cream consistency, you can pour the mixture into your ice cream maker and follow the manufacturer's instructions.