Two Chefs, A Little Lady and Liam Bruce: Homemade vanilla Icecream by chef Aubrey

We went to a friends house last week and our host had made homemade icecream when we arrived. Aubrey thought it was very "master chef" of her and she was totally impressed. Aubrey asked to borrow the icecream machine and then I gently told her that we own one. Well you could say I rocked her world! So since that visit she has asked to make ice cream pretty much everyday. Our friend provided me with a recipe guideline and the tweaks she has made. She used;

1can sweetened condensed milk

2&1/2 cups whole milk

1cup whipping cream

Vanilla and cinnamon

Pinch of salt; which we forgot!

Since there are no eggs in this recipe it doesn't need to be heated. Also what makes this recipe great is that with the sweetened condensed milk you don't need any extra sugar.

The hardest part of making icecream is remembering to put the icecream maker bowl in the freezer; from now on I think I should just leave it in the freezer.

After Aubrey's first day of school I told her we would make icecream; so a promise is a promise!

We got to work and Aubrey measured everything; with my help.

2&1/2 cups of Milk

1 cup of cream

I can of sweetened condensed milk

And Aubrey whisked that together

I periodically checked on Liam in the next room; he loves to gaze out the window.

Our chef gave it a taste and we decided to add a pinch of cinnamon and a splash of vanilla.

Whisking....

I pulled the icecream maker bowl from the freezer; I had it in there for over 24 hours. It needs to be thoroughly frozen to

churn icecream.

With the icecream machine turned on Aubrey poured the Icecream base into it.

Now to wait...

And wait....

We were planning to stand there and watch it churn but then I was reminded that it takes about 20 minutes so we decided to go into the other room and play.