No-churn, Creamy 2-Ingredient Ice-Cream

As I get older I am all about 'making it at home.' I don't know whether it's a case of knowing what's really going into my food, or needing to do something experiential, like cook and use my hands in a world so focused on watching screens and ordering mindlessly from apps - possibly a combination of both. But for me, there is no greater pleasure than making something from scratch and watching the people you love joyfully devour it. This is a MUST-try family recipe - ditch the store-bought and go home-made.

You will need:

• 600ml heavy cream
• 397g (one tin) condensed milk
• 2 tsp vanilla paste (if you want a vanilla flavour for the base)
• any topping you want to put inside the ice-cream, my favourites are chocolate chunks, brownie bites, honeycomb, freeze dried strawberries

Method:

• Line a loaf pan with cling film ensuring there is overhang of cling film on the sides
• Add the cream into a large mixing bowl and mix with an electric whisk until stiff peaks are formed (it should take a few minutes on high-speed)
• Add in the condensed milk and whisk again until thick
• Fold in your toppings of choice (tip: use a spatula to ensure they're evenly distributed throughout the ice-cream mixture)
• Pour the mixture into the loaf pan, and cover the top with cling film - this ensures the ice-cream stays creamy and does not become icy
• Freeze for at least 6 hours