Tools
Tools
Ingredients
375 ml single cream
250 ml double cream
30 g icing sugar, sifted
2 tsp vanilla extract
to taste pinch of sea salt
to taste optional add-ins
1 tsp espresso powder
60 g chopped toasted almonds
85 g chocolate chips
1/2 tsp mint extract, or to taste
170 g chopped frozen fruit
Step by step
Freeze single cream in ice-cube trays for about 2 hours.
Combine frozen single cream and double cream, powdered sugar, vanilla and salt in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth for about 30 seconds. Drop in add-in (see below), if desired, and pulse 2 to 3 times on low just to incorporate.
Transfer to airtight container and place in freezer until firm for about 2 hours. Ice cream will keep in freezer for up to 1 week.
