Description
Homemade, deliciously creamy, no-churn, vanilla ice cream.
Ingredients
- 1 Vanilla Pod
- 450 milliliters Double Cream
- 150 milliliters Condensed Sweetened Milk
- 2 teaspoons Vanilla Extract
Preparation
Remove the vanilla seeds from the pod by slicing the pod in half down its length and using the back of a knife to scrape down the inside of the pod to release the seeds.
Place the cream, condensed milk, vanilla seeds and vanilla into the bowl of a mixing machine and use the whisk tool to thicken. Whisk on high for around 3–5 minutes (longer if whisking by hand). Keep a close eye on the whisking process as over-whipping the mixture will cause it to split. As soon as the mixture starts to thicken, reduce the speed and stop as soon as soft peaks begin to form (cream is thick but just about pourable).
Once the ice cream is made, transfer into a freezable container (I used metal loaf tins) and seal with a lid or double wrap with cling film. Freeze for at least 4 hours before scooping.
