Don’t forget to go through the baking tips first, CHECK IT NOW!
Who doesn’t want an ice cream? One of the main reasons I can’t wait for summer, is because of the feeling of having that first ice cream of the season – utter joy! This recipe is so easy to make, and you don’t even need an ice cream machine for it…a handheld mixer does the trick!. You know what…..even if its not summer, go ahead and have your ice cream in front of a cozy fireplace…. add some hot chocolate fudge for that nice warm feeling.
Prep time: 10 mins – Chilling: Overnight
Ingredients:
Base
- 16 graham crackers or tea biscuits
- 1/3 cup butter, melted
Ice Cream
- 2 cans condensed milk (about 700-800 grams)
- 4 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 cups heavy cream
Equipment:
| 9 inch /23 cm round pie pan |
| 2 medium bowls |
| 1 small bowl |
| Food processor or rolling pin and two plastic bags |
How to…..
Preheat the oven to 350 degrees Fahrenheit / 176 degrees Celsius
Base
Crush the graham crackers by pulsing with a food processor. Alternatively, put them in a plastic bag. Insert it into another plastic bag in case the bag breaks as you’re crushing the cookies. Crush them by using a rolling pin. Put the crushed crackers in a bowl and add the melted butter. Mix with your hands until you get a crumbly texture.
Place the cracker and butter mixture on to the pie pan. Starting with the sides of the pan, press the cookie and butter mixture up onto the sides of the pan, then move towards the base and press down. Make sure its firm. Bake for 5-8 minutes. Let it cool completely.
Ice Cream
Whisk together the condensed milk, vanilla, and salt with a hand held mixer until it starts to thicken slightly.
In another bowl, whisk with a hand held mixer the heavy cream until it gets thick. Don’t over whisk so it doesn’t break.
Slowly add the heavy cream into the milk mixture and fold in. Don’t stir or fold quickly so you keep the air in. Pour it into pie pan and freeze it for 3-4 hours minimum. Even better, freeze it overnight.