Servings 10-12 / Prep time 10 mins / Chill Time 4 hours

1. Mix together the condensed milk and vanilla extract in a large bowl.
2. In a separate bowl, whisk the double cream using a hand or stand mixer until stiff peaks begin to form. Be careful not to over whisk.
3. Add a third of the cream to the condensed milk and gently fold it in using a spatula. Repeat for the remaining cream. The texture will be lumpy at first but as you fold the mixture it will become smoother.
4. Once smooth, add the ice-cream mixture to a 2lb loaf tin (or similar) and level it using a spatula or spoon.
5. Place the tin in the freezer for at least 4 hours or until the ice-cream becomes firm.

Tips:

• Use an ice-cream scoop which has been sat in hot water to scoop out the ice-cream.
• If the ice-cream has been left in the freezer for a while, let it sit at room temperature for 10-15mins before attempting to scoop.