Ingredients:
- 220ml Full fat milk
- 150g Granulated sugar
- 450ml Double cream
- 1 tsp Vanilla bean paste or vanilla extract
Directions:
- Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved.
- Stir the cream and vanilla into the mixture, cover and if time allows refrigerate for 2 hours or preferably overnight.
- With the ice cream paddle fitted, whisk the mixture and pour into the ice cream maker bowl. Cover with the lid.
- Turn the ice cream maker on. If using a pre freeze model, set the timer for 25-30 minutes. If using a professional compressor model set the timer for 40-50 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.
