Ice Cream In A Jiffy!
Level: Easy
This is a recipe my grandmother made when she was my age, and its simple decadence has truly stood the test of time, becoming a summer favourite in my family and pairing perfectly with caramel sauce or berries and mint.
Ice Cream Ingredients:
1 390 gram tin evaporated milk
1 cup cream
1/2 cup icing sugar
1 tsp vanilla essence
Caramel Sauce Ingredients:
1 cup brown sugar
1 cup cream
1 tbsp butter
Ice Cream Recipe:
Beat together your cream and sugar until the sugar is combined, being careful not to over mix it.
Once your sugar is combined add your evaporated milk and and beat with electric beaters until the mixture begins to thicken.
Pour your mixture into a one litre container and freeze for around 5 hours (or until firm).
Caramel Sauce Recipe
Place all the ingredients in a large pot over high heat and let boil for 3 minutes, stirring continuously.
Remove from heat and pour into a medium sized jug and keep in the fridge.
Modifications:
For chocolate ice cream add 1/3 cup of cocoa powder and one extra 1/4 cup of sugar, for berry replace one teaspoon of sugar with 1/3 cup of defrosted berries, and for caramel replace your 1/2 cup icing sugar with 1/2 cup brown sugar.
