Half a pint of double cream
400g tin of condensed (sticky) milk
Whip the cream until it forms stiff peaks. Be careful that you don’t over whip the cream as it can turn to butter in the blink of an eye. Fold the condensed milk into the cream and freeze.
That is it. No churning or mixing. Just freeze.
Now, the fun thing about this recipe is that you can flavour it in so many ways. My sister-in-law usually adds crushed crunchy bars to her ice cream so that was one of the first additions we tried. The combination of smooth ice cream and sweet, crispy, toasted sugar is delicious. Here are some of the other variations we have tried.
Chopped up After Eight mints (a bit like eating the mint Vienetta of my 80’s youth)
Chopped caramel bars (not so good – the caramel is too sticky).
Rum and raisin. The raisins were soaked in warm rum first and then folded in. Delicious.
Lemon curd. I think The Husband mixed some lemon curd right into the cream and he also added some lemon ‘ripples’. Also delicious
Strawberry jam. As lemon, above and just as successful.
You can also adapt this recipe to use up excess fruit. For example, I’ve harvested over 15kg of strawberries in the last two weeks. We’ve been enjoying eating them on breakfast cereal, with clotted cream and scones and in smoothies but mainly, I’ve been making jam. However, one of my batches of jam never quite made it to the setting stage so I sieved it using my new/old vintage Kenwood mouli attachment and used it in a batch of ice cream. You could get a similar effect by using fresh strawberries. In fact, I used this recipe a few years ago and it was very good. It’s the same basic recipe as I got from my sister-in-law.
If I ever get around to picking the many gooseberries in our allotment I may try that variation too.
I hope you enjoy experimenting with this recipe. It’s not exactly healthy, but you only need a little bit of it for a very indulgent treat.
P.S. It’s too good for children.