Vanilla ice cream
Makes: 1.6 litres
Prep time: 5 minsTotal time: 
Photograph by Martin Poole
Vanilla ice cream
Makes: 1.6 litres
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (scoop)
Calories
236Kcal
Fat
20gr
Saturates
13gr
Carbs
12gr
Sugars
12gr
Fibre
0gr
Protein
2gr
Salt
0gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 1 x 397g tin sweetened condensed milk
- 1 x 600ml carton double cream
- 2 tsp Nielsen-Massey vanilla bean paste (or use vanilla extract, but you won’t get the little seeds)
Step by step
- 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.
-
Spoon the mixture into a lidded freezer-proof container and freeze for at least 6-8 hours or until firm.
Tip
1.6 litres of ice cream will give you about 18 scoops.
