Speedy, an ultimate richness and total diversity. No ice-cream machine or fancy gadgetry are required and to save pennies use a supermarket own brand tin of condensed milk. I give you my cheats ice-cream. This is the basic version using only vanilla bean paste but treat this recipe as your blank canvas and change the flavour according to what you would like to have as a treat. Seasonal syrups work incredibly well, a little tipsy alcohol, chocolate chips, crumbled amaretti, chopped nuts, zested lemon or even a little lemon or orange curd. This day in age we almost crave the need for food related dishes and treats that are speedy, inexpensive and effortless to make. A tin of condensed milk can often be found lurking at the back of many a larder cupboard, waiting for a perfect recipe that isn’t always caramel shortbread. Dust the can off and top your favourite flavour of jelly with a scrumptious whipped cream. My 13-year-old son Santino is incredibly fussy when it comes to many things but especially ice-cream, and for some reason this vanilla bean infusion is now his favourite. I double the recipe as I have four children and (when hidden) its lasts a week or so and what I love more than anything is the smooth freckled texture and scoopy finish. This is a cheat’s version, not traditional at all, every rule has been broken and, in all honesty, I’d break the rules over and over again and at every opportunity for a taste of this cheats ice-cream.
1. Pour the double cream into a large bowl, add the tin of condensed milk and vanilla bean paste. 2. Whisk with an electric hand whisk or use a stand mixer which I prefer. 3. Whisk until doubled in size and the consistency of thick custard. 4. Taste and fall in love. 5. Scrape the whipped cream into a large freeze-able container and freeze for 2 hours before enjoying.