Very Easy Vanilla Ice Cream
This has to be the most classic of all ice creams and even complete novices will find it a doddle. Please note that because of the sugar content in condensed milk, this recipe is not suitable for ice cream makers.
Serves 8-10 (Makes 2½ pints/1.5 litres)
|2 x 10 fl oz (275 ml) tins condensed milk|
|10 fl oz (275 ml) single cream|
|2 x 7 oz (200 ml) cartons crème fraîche|
|2 teaspoons pure vanilla extract|
|Oven temperatures and Conversions|
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|You will also need a 3½ pint (2 litre) polythene freezer box 8 x 8 inches x 2½ inches deep (20 x 20 cm x 6 cm deep).|
Simply put everything into a bowl and use an electric hand whisk to mix all the ingredients thoroughly. Then pour the mixture into the polythene freezer box and place it in the coldest part of the freezer. After about 2 hours, or when the edges are starting to freeze, remove it and use the hand whisk to give it another good mix and break down any ice crystals.
Return to the freezer, then repeat the whisking after 3 more hours. Finally return it to the freezer for a further 6-8 hours, by which time it should be at serving consistency. If you've made it a long time ahead, and it's very hard, transfer it to the main body of the fridge for 30 minutes to soften enough to scoop.
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