This recipe makes a lovely, soft ice cream that’s easy to serve and even easier to eat.
600ml pure cream
395g can sweetened condensed milk
1 teaspoon vanilla extract or 1/2 teaspoon concentrated vanilla extract
100ml Baileys’ Irish Cream or similar (optional)
200g good quality white baking chocolate
- Combine all ingredients except chocolate, ensuring they are well blended.
- Gently heat white chocolate in a double boiler until just melted. Do not allow it to get too hot.
- Slowly incorporate melted chocolate with the other ingredients, stirring constantly so that chocolate does not solidify and go lumpy.
- Ensure everything is blended and lump free. Strain if necessary.
- Optional: Churn to ensure everything is well incorporated. (My churn does not freeze this mixture but it does blend it well.)
- Cover and freeze.
- Don’t forget to lick the bowl.
(If you don’t use a churn I recommend stirring the mixture at least once during the freezing process to ensure it stays evenly mixed.)
Hint: If some of the chocolate has not melted properly, or if it solidifies while blending, strain and place it in a microwave-proof container, incorporate a little of the liquid and microwave for a few seconds at a time, stirring in between, until completely melted and pour back into the rest of the mixture.
This may freeze quicker, or even harder, if you leave out the Baileys’. If you do, let me know how it goes … because I’m never going to leave out the Baileys’.
I freeze some in small ramekins and share with friends. But let’s be honest … most of it goes into a larger container to keep for ourselves.