15 minutes + 7 hours (or overnight) setting
600ml cream (or use heavy/double cream if you can find it)
395g can sweetened condensed milk
1 tsp pure vanilla extract or paste
Ingredients provided by:
In a large mixing bowl, beat cream, condensed milk and vanilla with an electric beater on a medium speed for a couple of minutes until you have a beautiful light, airy mixture. Scrape into a loaf tin.
Cover tightly with cling wrap, then a layer of foil — you don’t want any freezer air getting in and tainting it. Freeze for at least 7 hours, or overnight.
Remove from the freezer 10 minutes before serving. Scoop it out with an ice-cream scoop or soup spoon that you’ve warmed in a mug of very hot or just-boiled water.