Home-made Ice cream

AuthorThe Batch Lady

TweetSave

Standard batch serves 4

Batches1 Batch
 1 large pot double cream (600 ml size)
 1 can sweetened condensed milk
 1 teaspoon vanilla extract
1

Tip all the ingredients into a mixing bowl. Give them a gentle stir with a spoon to start. Then with an electric whisk, mix until it thickens up, about 5 minutes.

You can add any other flavours you like before freezing.

Transfer the mixture to a freezer dish. Cover with a lid or cling film.

2

Freezing tip

Using an ice cream scoop, you can place individual scoops onto baking parchment on a baking tray. Once the individual scoops are frozen, place them in a freezer bag and store in the freezer, ready to serve.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 1 large pot double cream (600 ml size)
 1 can sweetened condensed milk
 1 teaspoon vanilla extract

Directions

1

Tip all the ingredients into a mixing bowl. Give them a gentle stir with a spoon to start. Then with an electric whisk, mix until it thickens up, about 5 minutes.

You can add any other flavours you like before freezing.

Transfer the mixture to a freezer dish. Cover with a lid or cling film.

2

Freezing tip

Using an ice cream scoop, you can place individual scoops onto baking parchment on a baking tray. Once the individual scoops are frozen, place them in a freezer bag and store in the freezer, ready to serve.

Home-made Ice cream

Leave a Reply

Your email address will not be published. Required fields are marked *