Easy Ice Cream
By Jael Davison, Neylons Catering Team
Vanilla flavour:
Whip 500 ml cream till it reaches a soft peak, you don’t want it to be too firm. Empty 1 can of condensed milk into a large bowl, add 1 tsp vanilla essence and mix. Fold in the cream. Place into freezer containers then in freezer for 6-8 hours.
Peanut Butter flavour:
Whip 500 ml cream till it reaches a soft peak, you don’t want it to be too firm. Empty 1 can of condensed milk into a large bowl, add 1 tsp vanilla essence and mix. Add 3 tbsp peanut butter, 1 tbsp cocoa powder to the the mixture and mix well. Add a couple of spoonsful of whipped cream to lighten the mixture, then fold in the rest of the cream. At this point you could add a few roasted peanuts to give a slightly salty edge, or some m&m’s. Place into freezer tubs and freeze for 6-8 hrs.
Bakewell flavour:
Whip 500 ml cream till it reaches a soft peak, you don’t want it to be too firm. Empty 1 can of condensed milk into a large bowl, add 1 tsp almond essence, 3 crumbled almond fingers, 1 can of cherry pie filling. Mix well, add a couple of spoonful’s of whipped cream, stir, then fold in the rest of the cream. Place into tubs and freeze for 6-8 hours.
Use your imagination!
All sorts of yummy things can be added to the basic recipe, stewed fruit, leftover crumble, fruit tart, sweets etc etc.
If it looks as though the filling is going to sink to the bottom of the tub, wait till it has been in the freezer for a couple of hours an give it a good mix with a fork, then place back into the freezer till needed/wanted.
