Ingredients
14oz homemade condensed milk* (lactose free or soy)
4 cups milk of choice (lactose free or soy)
Vanilla extract 1 tsp
Billson’s Peppermint cordial 3-4 tbsp (to taste)
Method
Pre-cool ice-cream churner for 20 mins
Place all ingredients into a jug and stir until combined.
Pour into ice-cream maker and churn for 60 minutes.
Place into bread tin and freeze covered with glad wrap for around 5 hours or until set.
*Lactose free/Non dairy Condensed milk
I made two batches of this recipe for the icecream:
To make your own condensed milk simply combine 2 cups milk of your choice (lactose free or soy) with 2/3 cups sugar (I used raw).
Method: Combine the milk and sugar in a saucepan and stir on low heat until you can feel that all the sugar has dissolved. Turn down the heat and simmer for around one hour (it may be longer or shorter) until the liquid has evaporated to exactly half of what you started with (if unsure if ready pour into the one cup to see if theres any excess- if so, continue to simmer until cooked down). Place in fridge overnight to complete cool and thicken.
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