Homemade Vanilla Ice Cream
Servings: 8
Ingredients
- ⅞ cup / 200 ml whipping cream, cold
- 7 oz/ 200 g cream cheese, see notes
- 14 oz can /397 ml sweetened condensed milk
- 2 teaspoon vanilla extract or seeds from 1 vanilla bean
Instructions
- In a large mixing bowl whip the cold cream until thick and creamy.
- In another bowl combine condensed milk and cream cheese. Beat with the mixer until smooth. Add the vanilla extract (bean seeds) and beat until absorbed.
- Using a rubber spatula fold the whipped cream into the vanilla mixture until uniform.
- Transfer the ice-cream into a freezer container or a large loaf pan. Cover with cling film and freeze for 6-8 hours or overnight.
Notes
- If omitting the cream cheese double the whipping cream quantity.
- Before serving let sit for 5-15 minutes at room temperature.
- Store the ice cream in the freezer for up to 3 months.
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