Vanilla Condensed Milk Ice cream #3ingredients
This is the simplest Ice Cream you could possibly make. Whip it to soft velvety peaks put it into a mould and freeze for later. I used a rectangular loaf tin 25 x 10 cm or 10 x 4 inch
Ingredients
- 395 ml condensed milk chilled, 1 can
- 600 ml cream Thickened cream or high butter fat whipping cream
- 1 teaspoons vanilla bean or 2 vanilla extract
Instructions
- This recipe is best frozen overnight or 6-8 hours
- Chill the condensed milk in the fridge or freezer for quicker fluffier whipping
- Use a hand held or bench top mixer for this recipe.
- Prepare a mould by spraying with baking oil and lining with baking paper or go between plastic film. The paper in the bottom of the mould will assist you to turn out the ice cream once frozen.
- Put the chilled condensed milk, vanilla bean and cream into a bowl and whip on high till it is thick and fluffy, just like whipped cream
- Turn off the machine and make sure the ice cream is thick and fluffy. You can over-whip this mixture as it contains cream so test and check before mixing too much.
- Pour into your lined mould, cover and freeze.
Notes
Use any mould you like but make sure you line it so that you can get your ice cream out without having to melt it.