You just need some whipping cream (or Double Cream, which we used), some natural stuff to flavour, and some condensed milk. (you can probably even omit the condensed milk).
Instructions:
Pour whipping cream in to a bowl.
Pour any flavouring in to the bowl (for chocolate ice-cream, we just poured in some chocolate syrup. For strawberry ice-cream, we sliced up fresh local strawberries, simmered those on the hob for awhile, then cooled & pureed).
Whip up with the mixer (if you use a light syrup, it whips right up. If you use a heavier puree you may need to add more cream).
Fold in some condensed milk (I use a little since I don't like overly sweet)
Pour in to a container and freeze (depends on your freezer situation. we had to freeze a good 12 hours.)
Eat.
If you want to ensure a creamy-texture, then at about 4 hours of freezing, take the mixture out the freezer, then use a fork to whiz it up a bit to creamy texture again, then put back in freezer until frozen. We skip this step because we kinda like the icy crystal texture.
Below are some pictures of our strawberry ice cream adventure today. WE served the ice cream with some chocolate leaves and fresh strawberries. Got lots of 'Wows!' and 'Yippees' from the family.
Cypress and I are working on a few flavour ideas with the basic recipe. (making candied walnuts to then incorporate. making some caramel to incorporate in to a 'Millionaire shortbread' version, a cookie-dough version......and more)
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| Girly's fluffing up the strawberry puree & double cream |
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| Mixture after we folded in the condensed milk |
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| What it looked like after we poured in to the empty ice-cream tub before popping in to the freezer |
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| Brushing rose leaves with melted chocolate. |
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| The Grand Finale! ice cream garnished with chocolate leaves and fresh strawberries |
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