Finally, an ice cream!

It would be rude not to include an ice cream and so here's the old faithful :

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.**

2. 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.

A no-churn ice cream that is delicious and so useful!