[ **up: [[! RPAH Diet-friendly recipes|RPAH Diet-Friendly Recipes]]** ] --- # Handmade vanilla ice-cream - Adapted from Rhonda Hetzel’s vanilla ice-cream (*Down to Earth*, 2012, p. 300). --- ## Ingredients - 2 cups milk (*cow’s milk and soy milk both have great results*) - 1 cup cream *(==ensure all cream ingredients are failsafe-compliant==; many companies add extras)* - 1 vanilla bean *(or 2 teaspoons vanilla extract)* - 1 can sweetened condensed milk (abt. 400 mL) *(Coles and Woolworths’ home-brand sweetened condensed milks are currently failsafe)* --- ## Method 1. Combine **milk** and **cream** in a saucepan; warm over a medium heat. 2. If you’re using real **vanilla beans**: split the vanilla bean down the middle with a knife, then scrape the seeds (using a spoon) into the saucepan. Also add the vanilla bean pod into the saucepan. 1. If you’re using vanilla extract instead, then add the ¼ teaspoon of vanilla extract at this point instead. 3. Bring to the boil and simmer slowly for a 2–3 minutes. 4. Remove the vanilla bean pod (if using). 5. Add the **sweetened condensed milk**, and stir. 6. Remove from heat. Allow to cool. 7. When the mixture is cold, pour into a container (I prefer a freezer-safe mixing bowl, as it makes mixing so much easier!) and put in the freezer. 8. Once the mix is forming ice crystals, start taking it regularly out of your freezer and giving it a good stir. Then put it back in the freezer to keep freezing. Do this… over and over and over etc (maybe every hour or so), until your ice-cream is an ice-creamy consistency. 9. Put a lid on your container (or otherwise seal it up), and you’re golden.