‘Proper’ ice cream, made with egg custard, is creamy-smooth and utterly delicious. And long-winded (heating up, cooling down). And frustrating (must the custard always curdle?) Make-in-minutes egg-free ice cream, on the other hand, takes minutes to whip up and tastes… well, much like the eggy stuff.
In this recipe, I have used cinnamon. But the same recipe can be adapted to just about any ice cream flavour you like.
Whipping cream – 250 ml
Milk – 500 ml
Sugar – 3 tbsp
Vanilla pod – 2 cm piece
Cinnamon – 1 tsp
Slice the vanilla pod finely, and place it in a blender goblet with the cream, the sugar and a generous teaspoonful of ground cinnamon. Whip these together until the vanilla pieces have disappeared, then begin adding the milk gradually. (I use semi-skimmed, but full cream is fine too.) The end result should be thick and creamy but still pour-able.
Tip the mixture into your ice cream maker, beat it until the ice cream is set, then freeze. You will need to take the ice cream out of the freezer a good quarter-hour before serving to allow it to soften.
© Anne Hanley, 2012