Jamaican Cookery News

How to make homemade vanilla 2 ingredients Ice cream, no churn. This ice cream recipe involves no cooking at all. It is a fuss-free, rich creamy creation made with whipping cream and sweetened condensed milk.

I used whipping cream, personally speaking, Ice cream made with heavy cream has a buttery taste because of the high fat content.

Tips: The cream should be cold. This is optional but for the best result, the bowl should also be cold. Put a bowl into the freezer for at least 20 minutes before using. The container that the mixture will be pouring into should also be cold.

Ingredients
2 cups Anchor UHT whipping cream or heavy cream or full fat cream
1/2 cup sweetened condensed milk (The amount of condensed milk used, depends on your taste bud)
Optional Ingredients that I used:
A dash of cinnamon powder (Just a bit of cinnamon adds a mild spicy taste to the ice cream)
1 tsp. vanilla essence (To give the ice cream its vanilla flavour)
A splash of white rum (rum enhances the flavour of the ice cream)

Instructions
1. Pour cream into a cold bowl, Whip on high speed using a hand mixer. Whip until cream thickens or becomes a soft peak, about 3-5 minutes, depending on your mixer.
2. Fold in the condensed milk. Add vanilla.  Add the cinnamon powder and white rum (optional).  Whip mixture to a stiff peak.

3. Pour ice cream mixture into a cold container, cover,  and freeze for at least 6 hours or overnight.

Tips: Homemade ice cream should be store in an airtight container in the freezing compartment of your refrigerator for up to 2 weeks. If kept longer, ice crystals begin to form, and the quality deteriorates rapidly.
If your ice cream is coarse and icy: You did not used enough cream, you probably used a low fat cream.
If you used honey to sweetened the ice cream it will not freeze unless you use unflavoured gelatine as well.

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