No-churn Vanilla Gelato
This simple 3-ingredient recipe creates a delicious smooth and creamy ice-cream. At the cookery school summer camps the kids love sandwiching it between chocolate chip cookies! Try making a ripple by stirring raspberry puree through before freezing.
½ a 397g can condensed milk
600ml pot double cream
1 tsp good quality vanilla extract or vanilla bean paste
Line a loaf tin or freezer container with 2 layers of cling film, using enough at the sides to fold over the top of the loaf tin.
Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream.
Scrape into loaf tin or container, cover the top with cling film and freeze overnight until solid. There is no need to stir during the freezing process.