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recipe by Cookery Nation https://cookerynationblog.wordpress.com/
I scream, you scream … enough said. Homemade ice cream is indeed one of my favourite indulgences. I usually have a scoop in the evening while I watch tv. It is my treat at the end of the day. The key to creamy, smooth ice cream is the inclusion of fat and sugar. If lower fat milk/cream is used, the texture will be more "icy" and less "creamy". Using sugar substitutes will also affect the texture. If you like ice cream that is soft-serve consistency, there is no need to chill it after coming out of the ice cream maker. I like mine a bit firmer, so I chill it for 3 - 4 hours after processing.
recipe updated Oct 16, 2018