Seeds of 1 vanilla pod or 1 tsp of vanilla bean paste
For Rum and Raisin add:
For the Cardamom and Black Treacle add:
5cardamom pods shelled and seeds crushed
2dessert spoons of black treacleplus extra to drizzle on top if desired
For the ice cream base:
Place the cream and vanilla extract into the bowl of a mixing machine and use the whisk tool to thicken. Whisk on high for around 3-5 minutes (longer if whisking by hand). Keep a close eye on the whisking process and do not over whip. As soon as the cream starts to thicken, reduce the speed and stop as soon as soft peaks begin to form.
Next add the condensed milk and use a spatula to fold in gently (at this point the mixture should be thick but just about pour-able).
For Vanilla ice cream:
Remove the vanilla seeds from the pod: slice the pod in half down its length and then use the back of a knife to scrape down the inside of the pod and release the seeds. Add the seeds (or vanilla bean paste) at the start along with the vanilla extract, before whipping.
For the Rum and Raisin ice cream:
Place the raisins in a bowl and pour over the rum. Cover with cling film and place in the fridge to soak for at least 30 minutes. Once the cream has been whipped and combined with the milk; add the cinnamon and soaked raisins (pour in all the rum) then fold in gently.
For the Cardamom and Black Treacle ice cream:
Crush the cardamom pods by placing the flat of a knife over them and pushing down with your hand. This should split the pod and release the seeds inside. Discard the outer pod and gather together the seeds. Crush the seeds into course powder using a knife or pestle and mortar. Once the cream and milk have been combined add the powdered cardamom seeds and 2 dessert spoons of treacle. Fold in gently. You may wish to add the treacle gradually to prevent it from clumping in one place.
Once the ice cream is made transfer into a freezable container (I used metal loaf tins) and seal with a lid or double wrap with cling film. Freeze for at least 4 hours before scooping.
Serving: 8g | Calories: 210kcal | Fat: 21.4g
Homemade, no churn ice cream: 3 Ways https://properfoodie.com/no-churn-ice-cream-3-ways/