1 can (14 ounces) Condensed milk
2 tsp Vanilla extract
2 cups (475ml) Double Cream
In a bowl, stir together condensed milk and vanilla extract. In another bowl, whisk the double cream until you get stiff peaks (easier using an electric whisk) With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a large tupperware tub and freeze until firm, usually about 6 hours and enjoy 🙂
Note: The above ice cream is a great foundation recipe and can be adapted to almost anything, ie lemon ( replace the vanilla extract with the zest and juice of 2 lemons) chocolate chip, cookie (use left over cookies) berry (add in your favourite berries use blueberries, raspberries).
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