For a couple of days now I have been craving waffles but I just felt it would be incomplete without ice cream. So I decided to postpone making them because I didn't have any ice cream at home and for some reason didn't want to buy any. Yeah I know, I can be very confusing sometimes. But then I had a light bulb moment, why not make my own ice cream because if there is anything I like more than eating, it is actually creating food in various shapes and forms. And so I made some ice cream and I'm going to share the recipe with you.
The last time I attempted home made ice cream was about a decade ago and it turned out pretty good but I can't even begin to recall what the recipe was so I have come up with a new one and this definitely falls under the category 'M.I Kitchen experiments'. So if you give this recipe a shot, do let me know how it turns out.
A few tips before we get to it:
- Place the condensed milk and the cream in the freezer for at least an hour before you start the process.
- If you have a loaf tin or aluminium bowl and will be storing your ice cream in it, place the tin or bowl in the freezer for at least an hour before the ice cream is ready.
- If you would like some fruit chunks in your ice cream, you can mash the fruits with a fork instead of blending them.
- You can also replace the fruits with chocolate chips to make chocolate chip vanilla ice cream.
Ingredients
1 cup of blueberries
1 large mango (peeled and chopped into cubes)
1/2 cup of whole milk
1 1/4 cups of condensed milk
2 1/4 cups of double cream (or heavy cream)
1 tsp vanilla extract
Note: You can replace the blueberries and mango with your preferred fruit.
Equipment
Electric mixer
Mixing bowl
Bread loaf tin
Blender
Method
Mango base
- Place mango, 2 Tbsp of condensed milk, 3 Tbsp of double cream and 4Tbsp of whole milk in a blender and blend until it is smooth and creamy.
- Set aside in a bowl and place in the fridge.
Blueberry base
- In a thoroughly rinsed blender, blend blueberries, 2 Tbsp of condensed milk, 3 Tbsp of double cream and 4Tbsp of whole milk until it is smooth and creamy.
- Set aside in a bowl and place in the fridge.
Vanilla Ice cream
- Place left over double cream in a bowl and whisk with the electric mixer until you achieve a frim texture.
- Add the remaining condensed milk and vanilla extract and continue mixing until the condensed milk is completely folded into the cream.
- Pour the vanilla ice cream into a bread loaf tin and layer with the mango and blueberry base.
- Cover the tin with foil paper and leave it in the freezer overnight.
- Have a good night's sleep and try out your lovely ice cream whenever you want. I promise not to judge if you have it for breakfast.
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