- 600ml full fat thickened cream
- 1.5 cups milk (any milk is fine, but more fat content will add creaminess)
- 1/4 cup caster sugar, plus a couple of extra tablespoons
- 2 tsp vanilla essence or a vanilla bean pod
Pour the thickened cream into a bowl, and add 1-2 tablespoons of caster sugar, and one teaspoon of vanilla essence (or half a vanilla bean pod, scraped). Whip the cream on a high speed until it is thick and forms peaks. I use a hand held mixer.
Pour the milk into another bowl, add the 1/4 cup of caster sugar, and the other teaspoon of vanilla essence (or half a vanilla bean pod, scraped). Whip at a low speed until the sugar is dissolved, and the milk is light and frothy.
Combine the cream and milk. I gently fold the mixture together with a spatula, to try to avoid looking the air. Pour into an ice cream maker, and let it churn away for 20-25 minutes, until it looks a bit like soft serve.
Spoon into freezable containers, and store in your freezer until ready to serve. You might like to let the ice cream sit out for 5-10 minutes before serving to let it soften.
I have used this base for a heap of variations, such as:
- add a mix of chocolate chips for the last couple of minutes in the ice cream maker (Gareth's favourite is a mix of milk, white and dark chocolate)
- adding some peppermint essence for mint ice cream
- Making a really quick berry coulis (heating berries and sugar in a saucepan until it becomes a sauce), and either stirring through the ice cream before freezing, or just using as a topping when the ice cream is served
- Adding caramel or chocolate sauce, and sprinkling with crumbed walnuts or slivered almonds
Use your imagination!
What is your favourite flavoured ice cream?