Ingredients

The following ingredients have 8 Servings
  • 600 ml whipping cream, cold (fluid, not whipped) ((~2 ½ cups))
  • 1 tin sweetened condensed milk ((395g / 14oz))
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 150 g milk chocolate, room temperature ((5.3oz))

Instruction

  • In a deep large mixing bowl, use a handheld mixer to beat the cream to stiff peaks (don't overwhip or it will become grainy).
  • In a large bowl, combine the sweetened condensed milk, vanilla and salt. Grate in the chocolate using a course box grater or use a vegetable peeler to peel along the edge (I use a combination of both in my ice cream). Mix well.
  • Add quarter of the whipped cream to the condensed milk mixture and stir to combine and loosen.
  • Repeat 3 more times, being careful to just gently fold the mixtures together so you don't knock out all the air.
  • Pour into an ice cream tub (or large loaf tin, covered will with plastic wrap) and place in the freezer for 8 hours or overnight.
  • Take the ice cream out of the freezer 5 minutes before serving so that it's easier to scoop.
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