Ingredients

The following ingredients have 4 Servings
  • 2 cups (16oz/450 ml ) cold heavy whipping cream (all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
  • 2 teaspoon vanilla extract
  • 1 vanilla bean pod

Instruction

  • Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
  • Turn off the machine and pour the condensed milk into the whipped cream.
  • Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract.
  • Carefully scrape the seeds out of one vanilla bean pod. Add the seeds to your ice cream base and give it a mix.
  • Transfer your vanilla ice cream mixture to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
  • Keep stored in the freezer for up to 6 weeks.