- Begin with chilling the bowl and beaters overnight in the freezer. You will have to chill the cream and condensed milk in the fridge and not in refrigerator.
- Transfer the condensed milk to a mixing bowl and then add vanilla extract. Set this aside.
- Pour the chilled cream to the chilled bowl.
- Begin to whip with a electric beater or a stand mixer or hand mixer. Whip until soft or stiff peaks depending on your cream.Add 1 to 2 scoops of this to the condensed milk. You can also add condensed milk directly to whipped cream. But i prefer to do it this way just as a precaution not to end up deflating the cream.Stir it gently for uniform mixing.Pour that to the whipped cream.
- Gently stir for uniform mixing without deflating the whipped cream much.Transfer this to a freezer safe container or box. Place a cling wrap or a food grade plastic sheet over the mixture. It must touch the cream. This helps to prevent ice crystals. I hate to use plastic for the food, but not sure if it works without the plastic wrap. Cover the box and freeze for at least 8 hours.
- After 10 hours it was hard, so I left it out for about 10 mins before serving. This stays good for about 10 to 12 days.
For this recipe, we need only 3 ingredients – Condensed milk, cream and vanilla extract. As i mentioned above, this can be made with any cream having at least 25% to 40% fat.
Homemade icecream
#FoodismSummerBonanza
By Pooja Gujarathi
Mar, 24th
658
Servings
4 persons
Cook Time
25 minutes
Ingredients
0 - 3
Ingredients
- Condensed milk
- Cream
- Vanila extract
