Vanilla ice cream
No-churn vanilla ice cream with four easy variations
The book's basic no-churn ice cream: whipped cream and whisked frozen evaporated milk, sweetened and flavoured with vanilla, then frozen. It's smooth, light and needs no machine. Serve it with chocolate sauce and roasted chopped nuts, or try one of the variations.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 24
Ingredients
For the variations (optional)
Method
0/7 doneStep 1: Freeze 1 ⅛ lb full-cream evaporated milk in its tin or a container for 8 hours.
480 minStep 2: Beat 1 ⅛ lb fresh cream with half the 7 oz icing sugar until light and fluffy. Don't over-beat.
4 minStep 3: Beat the frozen evaporated milk with the rest of the icing sugar until doubled in volume.
5 minStep 4: Mix the two together and fold in 1 ½ tsp vanilla essence with a wooden spoon.
Step 5: Pour into a 4 litre ice-cream box and freeze for 24 hours.
1440 minStep 6: Serve with chocolate sauce and roasted chopped nuts.
Step 7: Variations: chocolate chip — stir in 5 ½ oz chocolate chips. Strawberry — use 1 tsp strawberry essence and a little pink colouring instead of vanilla. Aniseed — add 3 tbsp aniseeds and ice-cream essence instead of vanilla. Saffron, almond and pistachio — add 1 tsp saffron and 3 ½ oz almond and pistachio pieces.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 14 g
- Fat
- 10 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vanilla ice cream take?
- About 20 minutes in total.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-cream evaporated milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of fresh cream?
- Double or whipping cream, same amount.
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