Homemade vanilla ice cream (without ice cream maker) and coulis

• 400 ml chilled full-fat cream (minimum 30% fat content)
• 200 ml sweetened condensed milk
• 1 vanilla pod (or 2 teaspoons natural vanilla extract) 
• Option: a pinch of fleur de sel to enhance the taste

• Using an electric whisk, whip the cream until stiff and stiff. (Tip: place the bowl and whisk in the freezer 10 min beforehand).
• Split the vanilla pod in half and scrape out the seeds.
• Add to the sweetened condensed milk. Mix well. Gently fold the vanilla condensed milk into the whipped cream with a spatula, lifting the mass.
• Pour the mixture into a mould or airtight container.
• Smooth the surface, cover and place in the freezer for at least 6 hours (ideally overnight).
• Remove the ice cream 5 to 10 min before forming your balls.
• Top generously with a Maison Perrotte coulis: Strawberry, Raspberry, Apricot, Red fruit or the dreaded Mango-Passion... 

? Chef's tip: Add a few broken cookies, toasted almonds or a fresh basil leaf for a gourmet touch.