Cooking Instructions
- 1
Whisk together the condensed milk, evaporated milk, vanilla essence, colour, and a bit of salt, until frothy. In a separate bowl, whip the heavy cream until you get stiff peaks.
- 2
Gently fold the whipped cream and liquid ingredients together, taking care not to deflate the cream since this is what gives the ice cream its bulk in place of the custard.
- 3
Pour the mixture into a loaf pan (or a container with a minimum capacity of 8 cups), cover, and place in the freezer. Stir every 45 minutes, making sure to scrape along the sides, until the mixture is frozen but scoopable. This will take around 5-6 hours.
- 4
Scoop the ice cream in a bowl, sprinkle some sprinkles and enjoy
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