1. Freeze the unsweetened condensed or evaporated milk.

2. Remove the condensed milk from the freezer one and a half hours before you start making the ice cream and place at room temperature.

3. Pour the whipping cream into a mixing bowl and whisk until the cream starts to give soft peaks.

4. Place the bowl with cream into a fridge.

5. Put sugar in to the 2nd mixing bowl.

6. Using a tin opener open the unsweetened condensed milk and add to the sugar.

7. If your condensed milk is partially melted then cut into it using a knife/spoon and whisk until the mixture thicken and starts to increase in volume.

8. Remove the cream from the fridge and add to the condensed milk.

9. Add vanilla essence and whisk thoroughly till the mixture is light.

10. Pour your ice-cream mixture into a 1-litre tin and freeze overnight.

11. When you are ready to serve the ice cream, remove it from the freezer and scoop it in a bowl.

12. Serve immediately.