vanilla ice-cream

  • 3 cups (750ml) single cream
  • 1 cup (250ml) milk
  • 1 cup (160g) icing sugar, sifted
  • 1 tablespoon vanilla bean paste
  • store-bought wafer cones, to serve 
  1. Place the cream, milk, icing sugar and vanilla in a large jug and whisk to dissolve the sugar. 
  2. Pour the mixture into a 20 x 30cm metal slice tin and freeze for 2½ hours or until firm and just frozen. 
  3. Remove from the freezer and, using a butter knife, break up the mixture into small pieces. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. 
  4. Spoon the ice-cream into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. Scoop into cones or bowls to serve. Makes 1.6 litres

tips + tricks
+ Get creative and dip the tops of your cones in melted chocolate!

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