SHOPPING LIST: Cooking Skills: Ice Cream 1, Chapter 1 (How Ice Cream Works)

Double cream, whole milk, sweetened condensed milk, caster sugar, vanilla extract or paste, ripe bananas, raspberries, freezer-safe tubs with lids, a whisk and a spatula. A freezer thermometer is useful.

Simple vanilla no-churn (4 to 6 portions)
[ ] 300 ml double cream, well chilled
[ ] 200 g sweetened condensed milk, chilled
[ ] 1 tsp vanilla extract or vanilla paste
[ ] 1 shallow freezer-safe tub with a lid

Stir-by-hand vanilla (4 portions)
[ ] 300 ml whole milk, cold
[ ] 150 ml double cream
[ ] 80 g caster sugar
[ ] 1 tsp vanilla extract or vanilla paste
[ ] 1 shallow freezer-safe tub with a lid and a fork or small whisk

Banana nice cream (2 portions)
[ ] 3 ripe bananas, sliced, frozen for at least 4 hours
[ ] 1 tbsp milk or plant milk, if needed
[ ] 1 tsp vanilla extract (optional)

A quick raspberry ripple
[ ] 1 batch vanilla no-churn ice cream from the first recipe (or a tub of shop-bought vanilla), softened for 10 minutes
[ ] 150 g raspberries (fresh, or frozen and boiled for a minute, then cooled)
[ ] 2 tbsp caster sugar

For the experiments
[ ] Extra cream, condensed milk and sugar
[ ] Two or three small tubs