Make about 1 litre
- 600ml cream (pouring cream, whipping cream or thickened cream)
- 300grams icing sugar (confectioners sugar)
- 3 tablespoons (45ml) vanilla essence
Place all ingredients in a bowl and begin to stir gently until the icing sugar is submerged. If you go in too quickly you’ll end up with a cloud of icing sugar all over your kitchen.
Once the icing sugar is just combined crank up your electric mixer and whip the cream until the mixture is just starting to thicken.
The cream will go through a few stages – it will develop bubbles on the surface at first. Keep going until you begin to see the surface wrinkle up around the beaters.
You should be able to lift the beaters out of the mixture and trace a pattern in the mixture. Don’t over mix. You don’t want whipped cream, and you certainly don’t want butter. Over mixing will make the ice cream almost impossible to serve once its frozen. It’s better to stop too early.
Transfer the mixture to a freezer safe container, cover and freeze for at least 8 hours.
Scoop and serve any way you like ice cream.
Chocolate ice cream – replace icing sugar with 300g drinking chocolate powder.
Strawberry ice cream – use 150grams icing sugar and 150grams strawberry jam – you will need to add a little red food colouring to get the traditional pink look of commercial strawberry ice cream.
Peanut butter ice cream – use 150grams icing sugar, add 150grams softened peanut butter.