Summer ice

Directions

1. Use a large quantity of very cold whipped cream. ≈ 3 min
2. Use an electric hand mixer or a whisk to whip the cream. ≈ 4 min
3. Continue whipping until the cream thickens and forms soft peaks. ⏱ ≈ 10 min
4. Be careful not to overwork the dough, as this could make it too soft. ≈ 4 min
5. Add well-chilled condensed milk and vanilla extract to the mixture. ⏱ ≈ 20 min
6. Use a spatula to gently fold and assemble them. ≈ 3 min
7. Be careful not to overmix, as this can result in a loss of the creamy texture. ≈ 4 min
8. Transfer the ice cream mixture to an airtight container. ≈ 3 min
9. Before closing the container, applying a thin layer of plastic film directly to the ice can help prevent the formation of ice crystals. ≈ 3 min
10. Keep the ice cream in the refrigerator for at least 6 to 8 hours, or until it has fully hardened. ⏱ 8 hr
11. You can also add fruit pulp, such as mango or strawberry. ≈ 3 min
12. You can also add chocolate chips, walnuts, and pieces of cookies. ≈ 3 min
13. By adding cocoa powder, it is possible to make a chocolate ice cream. ≈ 3 min