I
do realise that there's a distinct absence of a dessert thus far.
Today
however I definitely had a light bulb moment. I've known my friend
for more years than I care to admit to and I think I know his likes
and dislikes pretty well and he's not one for dessert – with one
exception – vanilla ice cream, just as it comes.
The
recipe I use is committed to memory – not difficult, three
ingredients only and, an absolute must, not an ice cream maker in
sight. Heavy cream on the shopping list (double cream to the likes of
you and me) condensed milk and vanilla bean paste – these last two
could be a little tricky but we'll give it our best shot. We may
need a posher supermarket for the paste if indeed they sell it at all
– plan b is always vanilla essence.
Here's
the recipe :
Vanilla
ice cream
Prep
– 5 minutes
Total
time – 5 minutes
plus
freezing at least 6-8 hours
or
until firm
Gives
you 1.6 litres of ice cream is equal
to
18 scoops
1 x
397g tin sweetened condensed milk
1 x
600ml double cream
2tsp
vanilla bean paste
- Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, like pipeable whipped cream.**
- Spoon the mixture into a lidded freezer-proof container and free for at least 6-8 hours or until firm.
** My
variation – take a jar of salted caramel sauce (260g) – easily
available at most large supermarkets – fold into the mixture to
give a marbled effect.
I
can only tell you that this recipe – and the one with the salted
caramel added – never fail.
Mission
accomplished – vanilla bean paste too.
Enjoy!
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