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]
INGREDIENTS
250 ml cream
395 gm can of condensed milk
1 Teaspoon of Vanilla Extract
METHOD
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.
NO CHURN VANILLA ICE-CREAM RECIPE [via The Kiwi Country Girl blog]
INGREDIENTS
250 ml cream
395 gm can of condensed milk
1 Teaspoon of Vanilla Extract
METHOD
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.
I’ve made this ice cream before and can attest to how nice it is. I used to make it in a desert called ice cream slice, where you line the base of a tray with Arnotts malt biscuits, chop up your favourite chocolate bar (family size) stir it through the ice cream, spread the ice cream onto the biscuit layer, then too with more biscuits before freezing. It slices up like an ice cream sandwich, the kids (big and little) love it!
ReplyDeleteOh that sounds yummy...yes I remember those ice cream sandwiches you can buy my kids like those.
DeleteI've never made ice-cream, might have to give it a try. Love the sunflowers :-)
ReplyDeleteThanks Suzie...let me know how you go.
DeleteSunflowers in Winter, Kathy! It has indeed been a warm season (mostly, although the wind is blowing a cold gale here today!) I make our ice-cream but haven't tried this recipe before. Sounds yum! Meg:)
ReplyDelete