Lactose Free Vanilla Ice Cream
- 1 1/4 cups Liddells Lactose Free Long Life Milk
- 1/2 cup caster sugar
- 2 teaspoons gelatine, dissolved in 2 tablespoons boiling water
- 1 1/4 cups Liddells Lactose Free Thickened Lite Long Life Cream
- 1 teaspoon vanilla extract
Add the seeds of a scraped vanilla bean to the milk in step one for vanilla bean ice cream. Remove ice cream from freezer and stand in refrigerator for 15 - 30 minutes prior to scooping.
Method
Combine milk, sugar and gelatine mixture in a large saucepan, stir over low heat until sugar dissolves. Allow to cool then stir in cream and vanilla, chill for 2-3 hours.
Using and electric mixer, beat cream mixture for approximately 10 minutes or until the mixture has slightly increased in volume. Pour into an ice cream machine and churn according to manufacturers directions, freeze for several hours or overnight before serving. Alternatively pour mixture into a shallow tray and freeze until semi-firm, remove and beat with an electric mixer for 1-2 minutes, return to freezer until firm.
