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RECIPE
Vanilla Ice Cream
Dairy
Over 2 hours
2-4
RECIPE NOTES
Looking to prepare homemade ice cream to satisfy a sweet tooth? Our Vanilla Ice Cream recipe demystifies ice cream making which can seem like a daunting task and offers a delicious treat for those hotter days. Featuring Turkish Delight, Berry, Pistachio, Chocolate Swirl and Pecan, and Lemon Biscuit variants, your ice cream will not be lacking in flavour.
The key to this recipe is to whip the cream to soft peaks before introducing your preferred add-ins. The Balloon Whisk is perfectly suited for this task, giving you extra control and comfort while whipping the cream. Its elliptical-shaped handle offers home cooks a confident yet secure grip, making it ideal for this Vanilla Ice Cream recipe.
Our Vanilla ice Cream is a great way to stay cool during heat waves, and allows you to mix and match a number of different ingredients. Be sure to account for the fact that your desired mixture must be frozen for approximately 12 hours and enjoy! For detailed instructions on how to prepare each flavour, follow the steps below along with the ingredient list.
INSTRUCTIONS
Whip the cream to soft peaks.
Add the condensed milk and vanilla and continue whisking until thick.
Swirl in the desired flavour and divide the mixture between Le Creuset 13 cm Square Dishes.
Cover and freeze for 12 hours.
Scoop into balls and serve in Le Creuset Ice Cream Bowls.
Different Flavours and Toppings
Swirl in the ingredients below into the the ice mixture before freezing.
Pistachio, mint and almond: Replace the vanilla with 1 tsp (5ml) almond extract. Fold in 1 cup (250 ml) chopped pistachios and finely chopped mint leaves before freezing.
Turkish delight: Replace the vanilla with 1 tsp (5 ml) rose syrup. Fold in 1 cup (250 ml) of chopped Turkish delight before freezing.
Berry: Fold in 1 1/2 cups (375 ml) berries of choice before freezing.
Chocolate swirl and pecan: Swirl 3/4 cup (175 ml) cooled melted dark chocolate and 1 cup (250 ml) roasted pecan nuts into the ice cream before freezing.
Lemon biscuit: Fold in 2 cups (300 ml) chopped lemon cream biscuits into the ice cream before freezing.
