Now, I’m not one to exaggerate… but this ice cream pretty
much blew my mind. It’s so incredibly easy and so incredibly delicious, it
shouldn’t even be real. Try it immediately.
1 405g can of condensed milk
Start by whipping the cream until it starts to thicken,
i.e. until the whisk is making defined ripples in the cream, but before those
ripples start holding their shape at all. Add the vanilla essence and whip
again, until the soft peaks stage (in case you’re not familiar with this
phrase, it’s the point at which a dollop of cream dropped back into the bowl
holds its shape for a moment, on the surface). It’s important not to overwhip
the cream at this stage, as then it’ll go thick and clumpy.
Open the can of condensed milk and slowly pour it into
the bowl, with the mixer running. (I strongly recommend you use a mixer or an
electric whisk for this, as it took a while even then – I hate to think how
long it would take whisking by hand!) Keep whisking until the soft peaks are
really well-defined, then transfer to a plastic container and put in the
freezer for at least 8 hours, for a soft-serve ice cream, or for 24 hours, to make it a bit more solid. Make sure that you choose a container which is
odourless – if it’s a lunchbox that’s previously held leftover curry, for
example, you’d be surprised at how strongly even a small whiff of that could
contaminate your ice cream.
Once you’ve had a go at this, you can customise it with
all sorts of flavours. You can buy different essences in the supermarket – try
adding almond essence, or peppermint – or you could swirl through a couple of
tablespoons of jam instead, at the same point, for a fruity version. Yum!