Ingredients:
- 1/2 cup sugar
- 1/3 cup custard powder
- 1 tin condensed milk
- 2 good tsp vanilla essence
- 3 cups milk (UHT works beautifully!)
Method:
Combine everything, reserving 1 cup of milk. Whisk over low heat until it forms a thick custard. Take off heat and whisk in the reserved cup of milk so it should now be a fairly thin custard. Pop into a container and freeze. Every so often if you remember give it a bit of a stir, don’t worry too much about it though. If you have it in the freezer by 8, you’ll have it well and truly ready for dessert.
The Ramblings:
If you are expecting Peter’s, this isn’t it. I use the term ice-cream rather loosely as perhaps it is more like a frozen custard? By making it more ‘custardy’ though, it doesn’t go icy or hard and has a lovely creamy texture without the churning. It’s certainly not your normal ice-cream, however if you are like me and ALWAYS forget to take the eski to town, this is a mighty yummy frozen creamy dessert. I never have cream on hand (I always forget to use it and end up chucking it out) so I didn’t use any in this but if you are one of those more organised folk, you could definitely sub the last cup of milk out for cream. Get creative with flavors too, chuck in cocoa for chocolate or anything you’d like, my next creation is going to be Milo!
I don’t usually do dessert for the boys but on occasion I like to surprise them with a treat. Today we have a new jackaroo arriving so am planning a nice big roast dinner, hassel back potatoes etc then for dessert I’m going to make a caramel self saucing pudding, topped with a scoop of this, should hopefully be yum scrum!