Sunday, 15 January 2017

On location in S.C. - Dessert – a light bulb moment.

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

  1. 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.**

  1. 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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