Vanilla Ice Cream


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is not one of those nouvelle vanilla ice creams — it is dense, rich and very country-style and is delicious alongside a buttery apple tart. I can always find a place for ice cream; I have even found that an ice cream actually makes me feel better after a heavy meal. Serve this on its own, with chocolate sauce or next to a piece of cake.


  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 300 g (10½ oz) sweetened condensed milk
  • 500 ml (2 cups) thick (double/heavy) cream


Whip the egg yolks with the vanilla until they are well fluffed up. Add the condensed milk and continue whisking until it is well incorporated.

Whip the cream in a separate bowl until it thickens and holds soft peaks. Scrape the yolk mix into the cream, whisking until it is well incorporated, and then cover and put the bowl in the freezer. After an hour, remove the bowl from the freezer, give an energetic whisk with a hand whisk or electric mixer and return to the freezer. Whisk again after another couple of hours. When it is nearly firm, give one last whisk, transfer to a suitable freezing container with a lid and let it set in the freezer until it is firm.

Alternatively, pour the mixture into your ice-cream machine and freeze, following the manufacturer’s instructions.

Remove the ice cream from the freezer 10 minutes or so before serving so that it is not too hard.