No cook vanilla ice cream
230 ml full fat milk
150 g sugar – I use golden Caster
450 ml double cream
1 teaspoon good quality of vanilla extract / paste.
Pour a cup of the milk and the sugar to a bowl and whisk until the sugar is completely dissolved and then add cream and vanilla. I use an electric mixer to add some thickness to the mixture and then gently stir in the milk. Refrigerate for a minimum of 3 hours or preferably over night during which time the mixture will ‘sigh’ back into itself.
Whisk the mixture thoroughly, by hand or machine before pouring and processing in an ice cream machine according to the manufacturers instructions.
Serve straightaway or store in an appropriate freezer proof, air tight container.
This base mix is a great, simple basic ice cream and is shown here with a Steamed Ginger Pudding, the recipe for the Pud will follow asap.