- In a medium saucepan over low heat, combine all ingredients and gently stir until smooth and combined. Remove from the heat and refrigerate until cool.
- Pour the mixture in to a shallow container and place in the freezer. Stir every 30 mins at least 4 times (2 hour span) to create a smooth texture and avoid an icy freeze.
- Place a piece of baking paper on the surface of the ice cream and press gently to seal. Freeze over night or for atleast up to 8 hours.
- Before you scooping, leave the ice cream at room temperature for 5 minutes. You can heat a spoon under hot water to help with scooping if the ice cream is too hard.