+ gluten free
+ vegetarian
Ingredients
400g whipping cream
240g condensed milk
160g evaporated milk
1 tsp vanilla bean paste
Method
- Insert butterfly. Place cream in TM bowl, whip for 20 seconds, speed 4, or until cream begins to hold its shape, being sure to avoid over processing.
- Add condensed milk, evaporated milk and vanilla, mix for 10 seconds, speed 4. Pour mixture into a shallow container, cover and freeze for a minimum 8 hours.
- When ready to serve, cut ice cream into 8 pieces and place in TM bowl. Pulverize for 10 seconds, speed 9, assisting with spatula if necessary.
- Continue processing on speed 6 until mixture resembles ice cream. Be careful not to over mix as this can start to melt the ice cream - you just want it looking creamy!
Serve immediately or return to the freezer for up to 2 hours.
We've used this ice cream to make an indulgent Brookie Ice Cream Sandwich, watch the video here:
