Evaporated-milk ice cream

Ingredients
1 part (in vol.) evaporated milk
1 part sugar (I used demerara)
2 parts double cream
flavourings

No ice-cream machine necessary

Note: if you already have sweetened condensed milk, use 3 parts with 4 parts double cream.

Directions
Heat the evaporated milk with sugar until the sugar is dissolved. Allow to cool.With a mixer, beat the double cream to hard peaks. Pour cooled milk in cream and beat briefly at low speed just until mixed without overdoing it (otherwise, the whipped cream will loose all its air).

This is the ice cream base. Flavours can be added into the milk before mixing with the cream or into the final base.

Pour base into a container and cover with baking paper before closing the container to minimise ice-crystal formation. After about six hours in the freezer, it should be ready to go.

Suggestions for flavours (quantities given per 250 ml of base):

Lemon cheesecake
1 tablespoon (15 ml) lemon curd
1 tablespoon (15 ml) lemon juice
1 roughly crushed digestive biscuit

Nutella
1-2 tablespoon Nutella

Cream cookie
2 tablespoons crushed cream cookie

Coffee
0.5-1 teaspoon powdered (Turkish grind) coffee beans