375ml tin Carnation condensed milk (full or light)
1/2 tsp vanilla extract (maybe a little more if using essence)
Cane caster sugar to taste (approx 1 or 2 tsp)
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Method Prep:10min › Extra time:4hr50min › Ready in:5hr
Freeze the ice cream maker's bowl according to manufacturer's instructions, if using. Or, put a large freezer proof bowl (preferably glass) and a freezer proof container to store the finished ice cream in the freezer on fast freeze for about 3 hours.
Mix together the condensed milk and the cream in the bowl. When thoroughly combined add the vanilla extract and mix again. TASTE. Mmmmm, now add the sugar if required. Mix again, then taste.
Now put into the freezer proof container if not using the icecream maker. If using the icecream maker, churn according to instructions or until slightly thick and starting to congeal. Tip in to container and freeze till firm. Stays relatively soft for scooping. Remember to turn the freezer to normal after it hardens.