ey Ingredients You Need:
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The Base: 400g sweetened condensed milk (lait concentré sucré) and 500ml heavy whipping cream (crème liquide entière 30% MG, chilled).
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The Flavor Boosters: 2 tsp pure vanilla extract (or seeds from 1 vanilla bean) and a pinch of salt.
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Optional Mix-ins: Fresh berries, chocolate chips, caramel swirl, or crushed cookies.
Easy 3-Step Preparation:
- Whip the Cream: In a cold bowl, whip the heavy cream with vanilla extract until stiff peaks form.
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Fold the Base: Gently fold the sweetened condensed milk into the whipped cream using a spatula until smooth and fully combined.
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Freeze & Set: Pour the mixture into a loaf pan, cover tightly with plastic wrap, and freeze for at least 6 hours (or overnight) until firm.
Pro-Tips for the Best Results:
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Serve with Traditional Toppings: Scoop into bowls or cones and top with fresh raspberries, mint leaves, or warm chocolate fudge.
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For a Silky Texture: Make sure your heavy cream is ice-cold before whipping to incorporate maximum air for that soft, scoopable texture.
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Make-Ahead Friendly: This ice cream keeps beautifully in an airtight container in the freezer for up to 2 weeks without forming ice crystals!
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