Gluten free, Vegetarian
400g whipping cream
240g condensed milk
160g evaporated milk
1 tsp vanilla bean paste
- Insert butterfly. Place cream in TM bowl, whip for 20 seconds, speed 4, or until cream begins to hold its shape, being sure to avoid over processing.
- Add condensed milk, evaporated milk and vanilla, mix for 10 seconds, speed 4. Pour mixture into a shallow container, cover and freeze for a minimum 8 hours.
- When ready to serve, cut ice cream into 8 pieces and place in TM bowl. Pulverize for 10 seconds, speed 9, assisting with spatula if necessary.
- Continue processing on speed 6 until mixture resembles ice cream.
Serve immediately or return to the freezer for up to 1 hour.
We've used this ice cream to make an indulgent Brookie Ice Cream Sandwich, watch the video here: