Ice-cream can be very hard to make, believe us, we have had many failed attempts at this. It’s hard to get ice-cream to not crystallise when making it if you don’t use an anti-freeze or an emulsifier like carrageenan.
Homemade ice-cream is such a great way to control how much sugar, artificial colours, and flavours are consumed so when you find a good easy homemade one, stick with it. We love this version (which is also in our Party Cookbook), it’s super easy and so yum!
To keep this recipe additive-free be sure to purchase pouring cream as thickened cream often contains an additive.
Related recipe: vanilla bean paste
Variation Ideas
Strawberry: Whip ice-cream, then stir through a pureed punnet of strawberries
Chocolate: Add 2 tablespoons cacao powder along with the cream
Choc-Chip: Whip ice-cream, then stir through 100 grams of grated, additive-free, chocolate
Banana: Whip ice-cream, then stir through 2 mashed bananas
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Ingredients
- 260 g condensed milk
- 450 g pure cream
- 2 tsp. vanilla bean paste
Instructions
Thermal Method
- Insert whipping tool and add all ingredients to mixing jug. Beat for 50 seconds/speed 4 or until soft peaks form. Don't over whip or you'll make butter.
- Spread evenly into ice-cream moulds or tub. Set in freezer until firm (approx. 6 hours).
Traditional Method
- Add all ingredients into a bowl and beat with electric beaters until soft peaks form. Don't over beat or you'll make butter.
- Spread evenly into ice-cream moulds or tub. Set in freezer until firm (approx. 6 hours).
Would this work ok in an ice cream maker?
Not sure sorry as we haven’t made it in one, but you could give it a try.