You have no ice cream churner, but you want homemade ice cream that’s a doddle to make? This is the recipe for you. Three base ingredients allow you to add any flavours/additions you like – see the footnotes for ideas.
Preparation is about 8 minutes, with 4 hours’ freezing before ready to serve. Kudos to everyone who suggested tinned sweetened milk instead of cooked custard.
Makes: 2 litres