1 cup dark muscovado sugar (if you don’t like it too sweet, 2/3 cup is fine!)
2 cups double cream
1 large tin of evaporated milk
Dairy fudge cut into small cubes (optional)
It helps it to freeze quicker if you leave all of the ingredients in the fridge for some time before mixing. Putting the cream and milk in the freezer for 20 minutes before hand helps too.
I use an ice cream maker to freeze this recipe and I haven’t tried it without one so can’t comment on the results. I imagine for best results you’d be better off using one, but I do know some recipes come out pretty OK without, so it’s up to you. (Edit: I tested it and it’s passable, though does not work as well as in the ice cream maker). I know descriptions of consistencies can be pretty vague, so I’ve added some gifs to try and give an indication of what on earth I’m talking about.
Using a food processor, electric whisk, or anything else capable of whisking things, get the eggs beaten up for a couple of minutes until they stiffen up a bit and begin to resemble a fluffy cream.
Gradually add the sugar a spoonful at a time while continuing to beat the mixture. Whisk it up another couple of minutes until it’s well blended and thickening up.
Add the double cream and leave it to whisk for a further few minutes, again until it thickens and starts to resemble thick, slightly whipped cream. Using the food processor, this took around 4 and a half minutes.
Add the whole tin of evaporated milk and whisk for another minute or two, just until it’s all very well blended.
Following the manufacturers instructions, pour the mixture into your ice cream maker. Towards the end of the freezing process add the chopped up bits of dairy fudge.