Vanilla ice cream

Tam West

This ice cream recipe from Le Creuset (their Sorbet Collection dishes are in the photo above) can be used as a starting point for other flavours:

Pistachio, mint and almond: Replace the vanilla with 4ml almond extract. Fold in 100g chopped pistachios and 5ml finely chopped mint leaves.
Turkish delight: Replace the vanilla with 5ml rose syrup. Fold in 150g chopped Turkish delight before freezing.
Berry: Fold in 150g berries of choice before freezing.
Chocolate swirl and pecan: Swirl 150g cooled melted dark chocolate and 100g roasted pecan nuts into the icecream before freezing.
Lemon biscuit: Fold in 200g chopped lemon cream biscuits into the icecream before freezing

Ingredients

500 ml	Whipping cream (Main)
1 tin	Condensed milk, 385g (Main)
10 ml	Vanilla paste (Main)

Directions

1. Whip the cream to a soft peak. Add the condensed milk and vanilla and continue whisking until thick.
2. Swirl in the desired flavour (see above). Place the mixture in to a container, cover and freeze for 12 hours. Scoop into balls to serve.

More recipes for summer

• Crab and chilli omelette
• Pistachio pesto
• Zucchini, asparagus and baby spinach buffulo cheese salad with citrus dill dressing
• Fregola and green bean salad