Name: Vanilla Ice Cream
Prep time: 15 min
Total time: 8 h 15 min
Yield: 10 servings
Cuisine: Filipino
Ingredients: 500 ml all-purpose cream, chilled overnight; 200 ml sweetened condensed milk; 5 ml vanilla extract (1 tsp)

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Ingredients

500 ml all-purpose cream, chilled overnight
200 ml sweetened condensed milk
5 ml vanilla extract (1 tsp)

Special Equipment

Electric Hand Mixer or Stand Mixer

How to Make It

Pour the chilled all-purpose cream into a large mixing bowl.
Whip until thick, fluffy, and roughly doubled in volume.
Add the condensed milk and vanilla extract. Fold briefly, then beat on low speed just until evenly combined.
Transfer to a freezer-safe container and smooth the surface.
Cover tightly and freeze for about 8 hours or overnight, until firm.
If too firm to scoop, let it stand briefly at room temperature before serving.

Kubo Tips

Chill the cream overnight before whipping. Start with chilled cream when following the listed preparation time.
A cold mixing bowl and beaters help keep the cream cool while whipping.
Use a large bowl to give the cream room to expand.
Stop mixing once the condensed milk and vanilla are evenly incorporated to avoid losing too much air.
Keep the container tightly covered to reduce ice crystals and freezer odors.
Freezing time depends on your freezer and container depth. Overnight freezing gives the mixture more time to firm up.