The most delicious gelato is often thought as very difficult to make, but what if there was an easy way to make soft delicious ice cream?
Using condensed milk to make ice cream means that there is no need to churn it like traditional ice cream, as the condensed milk does not crystalise like double cream made custards that are the traditional ingredients of ice cream.
The first two ingredients required are the base of the ice cream the third can be many ingredients we used crunchy Biscoff, to make Biscoff ice cream but you could use peanut butter, almond butter, nutella, hazelnut butter, etc.
1/2 can of 390g Condensed Milk
600ml Double Cream
170g Biscoff Spread
Add the condensed milk and double cream to a mixing bowl and whisk until you have thick peaks.
Warm the Biscoff in a non metallic dish in the microwave for 30 seconds until runny.
Then fold the Biscoff into the whipped cream.
Empty the whipped cream mixture into a freezable container and freeze for 3-4 hours.
We served it in between two slices of Biscoff Battenberg!!!