As summer in Sydney draws to a close, I set out to make an ice cream that would keep the dream of summer nights alive through autumn
and into winter (who are we kidding, this ice cream won’t last longer than a week in my house!). I used a recipe from Cook Republic for no churn condensed milk and jam ice cream which is perfect if you’re making ice cream for the first time and haven’t got the professional equipment and/or an ice cream maker. The beauty of this recipe is that you can substitute the strawberry jam for any other jam or flavouring you prefer (I’m thinking of trying nutella next time) and it literally took 10 minutes to put everything together.
Have you ever tried to make ice cream from scratch? If not, I challenge you to give this easy recipe a go!