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Thursday
Apr032008

easy ice cream

vanilla-ice-cream.jpg

this is the ice cream of my childhood and remains one of the few ice creams that i really enjoy. it is incredibly easy to make, not requiring a custard, churning in an ice cream maker or regular stirring as it freezes. it is also the ice cream that is responsible for a friend’s daughter stopping being a vegan – powerful stuff eh?

i decided to keep things simple and just added vanilla flavouring but you can adapt the recipe easily, adding chocolate chips or perhaps fruit puree and swirling it through the mix for a rippled effect.

it’s probably fifteen years since i’ve eaten this ice cream and it’s as good as i remember. it also passed the david taste test (he’s a big ice cream fan) and as a result will no doubt appear (briefly) in our freezer on a regular basis.

mum’s vanilla ice cream

397g tin of condensed milk

410g tin of evaporated milk, chilled

1 tin of double cream (use the evaporated milk tin to measure the cream), chilled

vanilla (i use vanillaworks vanilla paste)

whip the evaporated milk until it is thick. fold in the condensed milk. in a separate bowl, whip the double cream until it is thick. fold this into the evaporated/condensed milk mixture, adding the vanilla too. freeze.

take the ice cream out the fridge a little while before you want to eat it to make scooping easier.

Reader Comments (11)

Abs, i made this last night for our pud, and served it atop some large, chewy oatmal cookies i'd made for the purpose. It was fabulous (if decadent!). the icecream is really lovely--strange that it gets so smooth and even without any churning or whipping! A real winner which i'll be making again. Thanks for the recipe!
April 14, 2008 | Unregistered CommenterJulia s
i'm glad you liked it julia - i'm thinking of making a batch with rhubard swirled through...
April 14, 2008 | Registered Commenterabby
how long do you whip the evaporated milk for? Mine failed to thicken despite lengthy whipping.
June 19, 2009 | Unregistered Commentercara
hi cara, i use an electric beater and it doesn't take more than about 5-10 minutes. was your evaporated milk chilled? that does make a difference for some reason.
June 19, 2009 | Registered Commenterabby
hi there,

your ice cream recipie looks lovely. I have just made it up and popped it in the freezer. do you know how long it keeps for approximately?

thanks

joe
July 25, 2009 | Unregistered Commenterjoe
hi joe, i've kept it 3-4 weeks and its been fine. am not sure beyond that though, sorry. i hope you like it - i'm about to make a batch too!
July 25, 2009 | Registered Commenterabby
That sounds lovely, I sure wish I could have dairy!!! What an easy recipe. I think I will let my kids try it :)
July 27, 2009 | Unregistered CommenterKristen
I use to help my mum make this ice cream but had forgotten the recipe untill I googled and found your site.
Thanks!
I think we made it without the cream.
This made it more crumbly, like a water sorbet,with a lovely texture.
Mum also added a couple of that red vegetable coloring used in cooking. Cotchisomething, I think. It gave it a beautiful pink color. Another batch was made with the cream color. Looked great and tasted better.
April 28, 2010 | Unregistered CommenterI remember mama.
interesting to think about it without cream - i might give that a try, thanks ilm.

on the colouring - you might be thinking of cochineal but that's made from beetles so probably not!
April 29, 2010 | Registered Commenterabby
interesting recipe ! just wondering any substitute for the double cream ?
August 30, 2010 | Unregistered Commenterdelia
not that i know of delia - sorry, i'm not skilled at substituting high fat things out of recipes, i just use them as occasional treats and enjoy!

however, if you look at the comment above yours, the ommenter remembers a non-creamy version. it would be different but might be worth a try?
August 31, 2010 | Registered Commenterabby

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