Recipe: Ice Cream

Ingredients:
==============
100g castor sugar
1 litre full cream milk (UHT milk)
500g non-dairy creamer
1/2 tsp vanilla essence
1/2 tsp peppermint essence

Method:
==========
Chill a container well in the refrigerator. Set the refrigerator at the coldest setting. Combine sugar, milk and non-diary creamer in a large mixing bowl. Use a wire whisk to stir continuously until mixture is well blended and sugar has dissolved. Stir in both essences and mix well.

Pour mixture into the container and cover, then freeze for at least 4 hours. Remove the container from the freezer. Whip up the semi-frozen mixture until it turns creamy and is doubled in bulk. Return the container to the freezer and freeze for another 5-6 hours.

Just before serving remove the container from the freezer and set aside for 5-6 minutes to soften slightly.

Scoop out with an ice-cream scoop and serve.

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