Last night other half went to the local shop and get had a lot of cream in clearance, it was pennies. He called me and suggested we buy it, so he did. He came home with two litres of cream! I have made butter before and it worked but I was fancying something different.
Thinking back to a couple of years ago when I went through a phase of making ice cream with my old ice cream maker I decided to do a little research on recipes without one. I had previously used the ice cream maker but as this was short notice it was still stuffed in the back of the cupboard, and it should have been in the freezer for 24 hours prior. Also the ice cream maker couldn’t handle so much cream so I had to find a better way.
I discovered that a lot of ice cream recipes were in a ratio of 4:1, cream to sugar and that gave me the basis for these two recipes.
As I had got two litres of cream I divided it the best way possible for the following two recipes, I have also given you a rough time line for making it.
I made vanilla ice cream and low sugar chocolate ice cream, to make it easier for those saving to Pinterest and for my own reference I’m splitting the recipes over two posts labelled Part 1 and Part 2.
Vanilla Ice Cream
2 cups whipping cream (500ml)
2 cups double cream (500ml)
1 cup caster sugar
1 tablespoon vanilla flavouring
The above quantity fit into a 2kilogram size tub, make sure you can use your beaters in it.
Mix together the sugar, cream and vanilla and pour into the tub.
Place the tub in the freezer for 30 to 40 minutes.
After the time remove the tub and whip the ice cream, make sure you get the edges mixed in well.
Place the tub back in the freezer for another 30 to 40 minutes.
Repeat this process until the ice cream has been whipped four or five times.
After you have whipped the ice cream then freeze overnight.
To serve take the ice cream out of the freezer for a few minutes before you scoop it into your serving dish.