Really Lush Ice Cream

Ingredients

Really Lush Ice Cream

16 fluid ounces (500ml) Whipping Cream

3 Egg yolks

12 fluid ounces (375ml) Condensed milk

4 teaspoons of Vanilla Essence

Procedure

Method:

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In a mixing bowl, whip the Cream until soft peaks form on the top. Set this to one side for a few moments.

In another bowl, beat the egg yolks until they are thick and pale.

Stir the Condensed Milk and the Vanilla essence, into the egg yolks.

Fold the whipped cream mixture.

Pour the mixture into a container, either an ice cream tub, or a tin or bowl that can be put in the freezer. One with a lid is better, or you could cover it with foil.

Freeze for about 5 - 6 hours.

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This recipe makes a firm rich ice cream. It may help to warm the scoop or spoon slightly when serving. As this is made using fresh ingredients I would keep it for up to 4 weeks in the freezer.

For the variations:

Make the vanilla ice cream as above then before freezing;

For the Chocolate Crunch

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Add about 12 crushed chocolate sandwich biscuits. Bourbons, penguins, Oreos, what ever you like to the mix and swirl it in gently. Then freeze as above.

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For the Raspberry Pavlova

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Add 4 meringues nests, chopped up roughly and some fresh raspberries, chopped or you can use raspberry coulis (which you can buy from supermarkets) Swirl it in gently. Then freeze as above.

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For the Lemon Meringue

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Add 4 meringue nests, chopped up roughly, and a couple of dessertspoons of lemon curd, swirl it in gently. Then freeze as above.

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For the Strawberry Cheesecake

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Add some chopped strawberries, and crush up about 6 digestive biscuits. Add to the mixture and swirl in gently. Then freeze as above.

 

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There are endless possibilities

Serving Information

• Serves:
• Fat: g
• Calories: