Preparation time: 20 minutes
Cooking time: 4 hours
Real Vanilla Ice-Cream
This recipe was given to us by LittlePod friend, Annabel Heron, from Cucumber Food Design. She says: “It’s the unparalleled smooth, unctuous and velvety consistency of this ice cream that makes it so compellingly addictive, heady with the scent of top quality vanilla, and a world apart from bought vanilla ice-cream, and with just three ingredients – it couldn’t be easier to make!”
284ml double cream
1x397g tin condensed milk
1 tbsp LittlePod natural vanilla paste
- Whisk the cream to soft peaks in a small 1 pint bowl that can be frozen and will look good on your table to serve the ice cream in.
- Add the condensed milk and vanilla paste to the cream and whisk in lightly, just until combined. Taste the mix, always essential with puddings, and add more vanilla if you like.
- Cover the mixture with a disc of baking parchment and cling film the bowl, then put in the freezer. There’s no need to stir or churn the vanilla ice cream, it’s ready after about 4-6 hours.