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Whip the Cream:
Pour the 400 grams of cream into the pre-cooled bowl.
Start beating the cream at low speed with the mixer. Gradually increase the speed to maximum as the cream begins to foam, continuing to beat until soft peaks form.
Combine with Condensed Milk:
Add 200 grams of condensed milk and 10 grams of vanilla sugar to the whipped cream.
Stir at medium speed until a smooth and homogeneous mass is obtained. For a chocolate version, replace the vanilla sugar with cocoa powder.
Assemble the Ice Cream:
Pour the cream mixture into the mold over the cookie layer and level the surface with a spatula.
Place another layer of cookies on top of the cream mixture.
Freeze the Ice Cream:
Place the ice cream pan in the freezer for 3-4 hours to allow it to completely harden. The freezing time may vary depending on the size of your pan and the power of your freezer.
Serve:
Once the ice cream is fully frozen, remove it from the mold and cut it into portions.
Variations:
Chocolate Flavor: Replace the vanilla sugar with cocoa powder to give the ice cream a rich chocolate aroma.
Creme Brulee Flavor: Use boiled condensed milk instead of regular condensed milk for a delightful creme brulee twist.
Tips:
Ensure your bowl and cream are well chilled before whipping to achieve the best results.
For an added touch, drizzle some chocolate sauce over the top before freezing or sprinkle with crushed nuts for extra texture.
By making this homemade ice cream, you’ll likely find yourself opting for this delightful homemade treat over store-bought options. Enjoy your creamy, delicious creation!
