Very Easy Vanilla Ice Cream

This recipe is from Delia's Summer Collection.

This has to be the most classic of all ice creams and even complete novices will find it a doddle.

Please note that because of the sugar content in condensed milk, this recipe is not suitable for ice cream makers.

The Delia Online Cookery School: For more summer desserts watch our video on this page for Meringues and Pavlova.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Clotted cream instead of condensed milk?

Asked by: Judy Polster

Would it be possible to substitute sweetened condensed milk in Very Easy Vanilla Ice Cream, with clotted cream? If so, what would be the ratio? Thank you Judy

Answered by Lindsey: Hello Judy, Without trying this I’m going to guess no because the fat proportions in these 2 ingredients are so different. Kind regards Lindsey

Method

Simply put everything into a bowl and use an electric hand whisk to mix all the ingredients thoroughly.

Then pour the mixture into the polythene freezer box and place it in the coldest part of the freezer. After about 2 hours, or when the edges are starting to freeze, remove it and use the hand whisk to give it another good mix and break down any ice crystals.

Return to the freezer, then repeat the whisking after 3 more hours. Finally return it to the freezer for a further 6-8 hours, by which time it should be at serving consistency. If you've made it a long time ahead, and it's very hard, transfer it to the main body of the fridge for 30 minutes to soften enough to scoop.