Ingredients
220ml full fat milk
150g granulated sugar
450ml double cream
1 tsp vanilla extract
Method
Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla, cover and refrigerate for at least 2 hours, preferably overnight.
With the ice cream paddle fitted, whisk the mixture and pour into the ice cream maker bowl. Cover with the lid.
Turn appliance on and set the timer for 40 to 50 minutes.
To produce a firmer ice cream churn in the ice cream maker for longer.
Serve or store in an airtight container in the freezer.
Notes
Variations:
Mint Choc Chip: omit the vanilla and replace with 1tsp of peppermint extract. Chop 100g of milk chocolate into very small piceds and add during the last 5 minutes of mixing.
Cookies and Cream: add 180g of coarsely chopped cookies e.g. chocolate chip during the last 5 minutes of mixing.