Homemade Ice Cream with Daim. Yields about 1.5–1.6 liters of finished ice cream

Homemade ice cream is one of the simplest and best things you can make, completely without an ice cream maker. This basic recipe yields a creamy, rich vanilla ice cream that can be enjoyed as is or used as a base for other flavors.

• 5 dl heavy cream
• 1 can sweetened condensed milk (about 397 g)
• 2 tsp vanilla extract or seeds from 1 vanilla bean
• 1 pinch of flaky salt to enhance the flavor
• Daim

1. Whip the cream to soft peaks in a large bowl. It should be airy but not too stiff, being careful not to over-whip.
2. In another bowl, mix together the condensed milk, vanilla, and optionally a little salt.
3. Gently fold the whipped cream into the milk mixture. Use a spatula and take your time to preserve the air.
4. Add chopped Daim.
5. Pour the mixture into a 1.6-liter container (loaf pan, plastic box, or metal container with a lid/plastic wrap).
6. Cover and freeze for at least 6 hours or overnight, until the ice cream is completely firm.

Once the ice cream is ready, let it sit for a couple of minutes at room temperature before serving, making it easier to scoop. Serve as is, or top with fresh berries, chocolate sauce, or nuts. This is a perfect base that you can easily vary with your favorite flavors; only your imagination sets the limits!