No-churn ice cream

This no-churn ice cream method really focuses on the texture, using a trick ingredient to skip the churning part of the process, which can be bothersome to do at home, not least because it calls for specialised equipment.


200 condensed milk
600ml double cream
1 teaspoon of vanilla paste

Combine all of the ingredients in a large bowl and whisk until thick (texture of whipped cream)
Place in a plastic tub and freeze for at least 3 hours
Bring out of the freezer 20 minutes before service to warm it up slightly