- 1 x 380 g can nestlé ideal evaporated milk
- 1 vanilla pod
- 1 x 385 g can nestlé condensed milk
- 1 x 290 g can nestlé dessert cream
- 3 x 100 g slabs good-quality dark chocolate, melted
Whisk the ideal milk until light and fluffy. Split the vanilla pod, scrape out the seeds and add to the ideal milk, along with the condensed milk and dessert cream.
Beat until combined and freeze.
Once frozen, remove from the freezer and beat.
Freeze again until completely set. (Alternatively pour the mixture into an ice-cream machine and churn according to the manufacturer’s instructions.)
Scoop out large balls of ice cream and place on a silpad. Return to the freezer to harden.
Drizzle generously with the melted chocolate. Leave to set and serve.
Cook’s note: Roll the frozen ice-cream balls in crushed nuts before dipping in chocolate and freezing again. Serve dusted with cocoa.