I saw this recipe last year in Good Food … actually, thinking about it it could even have been the year before. Anyway, it was a very long time ago. I duly bookmarked it, thought “Gosh, what a good idea!” and forgot about it. What a mistake to make! All this time I could have been enjoying delicious, EASY, homemade ice cream! Because we all know that food you’ve made yourself a) tastes better and b) has no calories, right? Right?
Just pretend you can see the ice cream for all the strawberries, yeah? I grew 3 of those babies! First helping of the year! Woohoo! (Helping is generous, yes, but my strawberry plants have not been happy this year so I’m ecstatic!) I can testify that this ice cream is delicious in many ways: on its own, with cherry sauce, with chocolate sauce and with strawberries. I tested it well for you!
Makes 1.3 (ish) litres (a Mackie’s 1l tub and about a bowl full top of that) (The recipe said a large loaf tin)
600ml double cream
~200g condensed milk (1/2 a tin)
1 tsp vanilla extract
~1/3 of a vanilla pod
– Put the cream, condensed milk and vanilla extract in a large mixing bowl.
– Split the vanilla pod and use the back of a knife to scrape out the seeds and add these to the mixture.
– Use an electric whisk (or really epic elbow grease) beat the mixture until it reaches stiff peaks. (Recipe said clotted cream consistency.)
– Scrape the mixture into your chosen receptacle(s) and freeze until solid.