This easy recipe was provided by Mariana de Villiers, a SARIE KOS reader from Strand.
(Makes about 1,5 litres)
- 1 litre cream
- 2 tins (385 g each) condensed milk
- 2 ml vanilla essence
Whisk cream until slightly stiff. Stir in condensed milk and vanilla essence. Mix well. Pour mixture into freezer-proof container. Freeze ice cream overnight. Serve with store-bought waffles and syrup.