Home-made Blue Ribbon Vanilla Ice Cream
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400ml thickened cream
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1/3 to 1/2 cup icing or confectione'rs/powdered sugar
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Vanilla extract*
Step 1 - Sift the icing sugar into a bowl and add the cream and vanilla. Whisk with an electric mixer fitted with a balloon whisk attachment until soft and thick but not stiff.
Step 2 - Spoon into a freezer-proof container and freeze until firm. I find this best when you let it sit on a benchtop for a bit to soften but it's not really that necessary as it doesn't go that hard. But it really takes on the characteristics of the churned blue ribbon ice cream if it does. When I left it out on the bench for about 15 minutes on a 24C day it was perfect.