Homemade Vanilla Ice Cream! What’s not to love? Though it’s easier to just pop in the shops and get yourself a tub of your cherished ice cream brand, I still find so much pleasure and satisfaction in whipping it up from time to time, especially when I’ve got guests to impress, Ego stroke mode activated.
Before I forget…..Yay! We hit our 1,000th blog subscriber last week! How cool is that? Thanks so so much to everyone who’ve taken their time to subscribe….and activate their subscription. Your efforts and support are well appreciated. Love, love, love you all!!!
I digress. You don’t need to own an Ice Cream maker to be able to whip up this lush and yummy Vanilla Ice cream, absolutely no churn required. It’s so easy to make, and requires no fuss or stress. Just mix and freeze, simple!
This Homemade Vanilla Ice cream involves just three ingredients; two ingredients actually though the third ingredient (Vanilla extract) adds so much flavour to it. This recipe can be used as a base for any other Ice Cream recipe, simply replace the Vanilla extract with any other flavour you prefer or go all out by adding Chocolate Chunks, Nuts or Fruits. I usually add Oreos cookies to mine but I wanted this recipe very plain and simple hence the exclusion of Oreos cookies.
Just so you know, Homemade Ice Cream has a tendency to freeze solid if it’s not frozen properly. It has to be stored in an airtight container and the temperature of your freezer should not be too high. If you still end up with solid Ice cream, do not panic. Just pop it in your FRIDGE half an hour before serving, this will help to to soften it up and you’re good to go.
For those who aren’t sure about where to get Double Cream, do try large supermarkets, better still ask Baker friends as Double cream is an essential baking ingredient. They’ll surely be able to help you.
My camera gave me issues yesterday, hence the he low picture quality. It just wouldn’t work, had to take these photos with my not too smart phone. Got my neighbour to take a look at it earlier today and it worked, apparently, it was only a settings brouhaha. *Face palm!
Let’s get started!
500g Double Cream/ Heavy Cream
200g Condensed Milk
1 Teaspon Vanilla Extract
Pour all the ingredients into a mixing bowl and mix with an electric mixer. You can also use a manual whisk, though that would require a lot of elbow grease…
Mix till stiff. Just as pictured below. Be careful not to over mix….
Pour the contents into a resealable container or a bread loaf pan. Cover TIGHTLY with the lid or cling film and freeze for at least 6 hours.
It’s advisable to cover with parchment paper first before attaching the lid. This stops ice crystals from forming on the surface.
Enjoy with your favourite toppings. I’m going with White Chocolate Chips and Sprinkles. Someone needs to invest in a bigger and better ice cream scoop right? Hehehe
How gorgeous is this???