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Merrilees Parker
Merrilees Parker from Food Uncut
Merrilees Parker's simple vanilla ice cream is gloriously smooth, rich and creamy
 

Real ice cream

Method
 
1. Put all the ingredients into a bowl and whisk well to combine.

2. Put into a freezer-proof container not more than 5cm deep and freeze for about 2 hours until slushy and starting to freeze.

3. Remove from the freezer and tip into a bowl.

4. Whisk to remove any ice crystals.

5. Return to the container and freeze for another 6 - 8 hours until frozen

Cook's Notes:
This recipe is not suitable for ice cream machines.
Instead of vanilla, try adding crushed strawberries or melted chocolate.

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easy
 
Serves: Makes 750ml
Prep: 10 min, plus 8-10 hrs freezing
 
 

Ingredients

 1x275ml can condensed milk
130ml single cream
200ml Crème fraîche
1 tsp vanilla extract
 

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