I first tried this recipe in Greece with vegetal cream (non-dairy heavy cream). I haven’t seen vegetal cream in the super markets in our neighborhood in the US so I wanted to test the recipe with regular heavy cream. And it worked! This is an amazingly easy and tasty recipe for ice-cream. I would be too disappointed if it didn’t work. Because I wasn’t sure it’d work I minimized the preparation effort from 10′ to 5′ by freezing the ice-cream in a container instead of making “sandwiches”. Next time I will experiment with the “Papadopoulou” biscuits substitution.
- 750 ml heavy cream
- 1 can condensed milk
- 2 teaspoons vanilla extract
How to make: Beat the heavy cream until it becomes fluffy. Do not overbeat. Add the vanilla and beat a few more seconds. In a separate container, beat the condensed milk. Mix the two and beat very lightly until they are evenly combined. Pour in a plastic container and let it freeze for at least 4 hours. Before you serve let the ice cream “breathe” room temperature air to make it easier to scoop. I served with a teaspoon of syrup from “glyka koutaliou” that I brought from Pelio. Serve with any syrup you like.
Even though I tried it in Greece but not the one in the blog, I’m sure it tasted great!
Ooops! So, now I have to let you have some ice-cream mid-week so you can write a proper review 🙂
Good trick! We still have plenty in the freezer and you can have it with chocolate syrup.