This afternoon it was quite late and we were going to make apple crumble and ice cream for dinner however I didn't want a long drawn out process in the kitchen making ice cream and I remembered reading a recipe for a quick Vanilla Ice Cream so we gave it a go today. Three ingredients and 10 minutes of mixing and then into the freezer. OMG...this is so easy, quick and amazing. I didn't end up taking a photo of the ice cream as we ate it before I remembered so I'll post a couple of pics of my sunflowers from the garden instead. What's a post without photos....
The easiest home made vanilla ice cream
from The Kiwi Country Girl.
I agree that this ice cream is beautiful and creamy and the texture is great. One of the last ice cream recipes I made, had 8 egg yolks and took ages to make. It required boiling on the stove, then the mix master and finally the ice cream maker. It had to go into the freezer for an hour then you had to mix it again, then put it in the ice cream maker, in other words it was a long process and heaps of eggs and it ended up tasting a bit like custard and we didn't really like it. This "No Churn Vanilla Ice-Cream" has 3 ingredients and takes 10 minutes to make and then you pop it into the freezer and it's as simple as that. I highly recommend you make this asap....it won't disappoint.
NO CHURN VANILLA ICE-CREAM RECIPE [via The Kiwi Country Girl blog]
250 ml cream
395 gm can of condensed milk
1 Teaspoon of Vanilla Extract
Pour cream into your mix master bowl and whip cream until stiff peaks form [approximately 10 minutes].
Remove lid from condensed milk and add 1 teaspoon of Vanilla Extract to the tin and gently stir.
Add the condensed milk mixture to the cream and fold through the whipped cream until well combined.
At this stage [if you wish to] you could add extras such as chocolate chips or raspberry puree or caramel sauce and stir through.
Pour into freezer proof container and freeze for at least 6 hours until firm. Store in freezer.
This recipe makes 500 ml of ice cream.