Instructions:
Prepare the Cream:
Before whipping, place the cream in the freezer for 30 minutes to chill.
Shake the cream slightly before pouring it into a clean, dry container to ensure it’s well-mixed.
Whip the Cream:
Use a hand or planetary mixer with beaters to whip the cream. Ensure the whisks are completely dry.
Start whipping the cream at low speed and gradually increase it.
Remember that heavy cream whips faster. Whip until soft peaks form.
Add Condensed Milk:
Once soft peaks have formed, gradually pour in the condensed milk while continuing to whip the cream.
Beat until smooth without over-beating.
Prepare the Pan:
Line a springform pan with a wafer cake at the bottom. Acetate film can be used to line the sides for easier removal, if available.
Assembly:
Pour the cream mixture over the wafer crust. The mixture should be dense and airy without spreading.
Place another wafer layer on top, pressing down lightly.
Freeze:
Place the assembled ice cream in the freezer for at least 5-6 hours, ideally overnight, until firm.
Serve:
Once frozen, the ice cream is ready to enjoy. If desired, top with additional toppings before serving.
Variation:
If waffle cakes aren’t available, you can simply fill any mold with the creamy mixture and freeze it to make homemade ice cream bars or blocks.
By following these steps, you’ll create a homemade ice cream that’s creamy, flavorful, and free from ice crystals. Once you’ve tasted this homemade treat, you may never want to go back to store-bought ice cream again!
