Ice cream is super easy if you include condensed milk in the recipe - stops the ice crystals. Then you don't even need the mid point of freezing whisk as in the lemon ice cream recipe posted by a pp.
Here's vanilla:
Ingredients:
• 2 cups double cream = 473ml
• 397g tin of condensed milk
• 2 tbsps vanilla extract
Method:
• Whisk heavy cream until it forms peaks
• Whisk in tin of condensed milk
• Whisk in vanilla extract
• Place in loaf tin and smooth with spatula
• Cover with cling film so that cling film is touching the ice cream
• Freeze for at least 7 hours.
Tastes amazing and takes 5 mins.
I've also made rum and raisin with a couple of extra steps:
Ingredients
• 150g raisins
• 50ml dark rum
• 300ml pouring double cream
• 1 × 397g tin of full-fat condensed milk
You will need:
• 1-litre freezer-proof container or eight ramekins
Method
• Place the raisins in a saucepan. Add the rum and gently heat it until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed.
• Pour the cream into a large bowl and whisk into soft peaks using an electric hand whisk. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well.
• Spoon into the freezer-proof container or ramekins and freeze for a minimum of 12 hours or overnight.
And coffee:
INGREDIENTS
Makes: approx. 800ml / 1 1/2 pints
• 300 millilitres double cream
• 175 grams condensed milk
• 2 tablespoons instant espresso powder
• 2 tablespoons espresso liqueur
METHOD
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)