This is such a good recipe to have up your sleeve. When you want nice icecream but haven’t got time to wait for the custard to thicken, or when you realise the iceblock to the icecream maker is not frozen.
It probably actually takes less than three minutes to whip it up, all you need to do is lightly whip some cream and fold in a can of condensed milk and some vanilla or other flavouring.
I made it this week the day before I had a friend coming for dinner straight after work. Together with the amazing butterscotch sauce and salted peanuts this made a lovely sundae.
Three minute icecream, 1 batch
500 ml whipping or double cream
1 tin (ca 400g) sweetened condensed milk
1 tsp vanilla
Whip the cream until soft peaks. Fold in the condensed milk and vanilla. Pour into a freezable container and freeze over night.
In my new flat we have the luxury of a regular three-drawer freezer, and since my flatmate and I have one drawer each it is perfect to use the third drawer for say, icecream.
I brought over my mother’s old icecream maker and used it to make frozen yoghurt at work in the summer, but now I keep it in my flat so I can make icecream instead.
Since I haven’t made my own icecream since I lived in Sweden (almost four years ago now) because of major freezer issues (in every flat) I had to start the icecream making with something as simple as vanilla.
Simple yes, but it is made with whole milk, double cream, free range egg yolks and a proper vanilla pod, so still very good. Served with an old fashioned chocolate sauce and chocolate chip cookies, this is a very simple, yet always fulfilling dessert.
I promise you, there will be more icecream recipes from now on. I am just getting started!
Homemade vanilla icecream, serves 3-4
Translated from Charlotta’s recipe.
4 egg yolks
100 ml caster sugar
300 ml double cream
100 ml whole milk
1 vanilla pod
a pinch of salt
Beat the yolks and sugar with an electric whisk until pale and fluffy. Cut the vanilla pod in half and scrape out the seeds. Place this in a sauce pan with the cream and the salt. Bring to the boil, then remove from heat and leave to cool. Pour it over the egg mixture and mix well. Place the bowl in a bain marie and stir with a whisk until the mixture is 85C (should take about 10 minutes). Place the bowl in a tub of ice water to cool down then pour it into the icecream maker.
Mother’s chocolate sauce, serves 3-4
50 ml cocoa
50 ml caster sugar
50 ml water
Pour all the ingredients into a saucepan, stir occasionally and bring to the boil. Let it thicken for a few minutes. Serve warm with icecream.