Then, leave the mixture to cool for 16 minutes (a minute per ounce (28 grammes) of sugar). Once the fudge has reached temperature, take the pan from the heat and dip the bottom in the cold water to stop cooking immediately.While the fudge is cooking, fill your sink or wash basin with about 2 inches (5 centimetres) of cold water.Cook over medium-high heat until the whole thing reaches 118 ☌ (245 ☏). Once the sugar has dissolved and there is no evidence of sugar crystals left, bring the mixture to the boil and once boiling clip a sugar thermometre to the side of the pan.Alternatively, you can just pop the lid on the pan for a minute to allow the steam to wash it all away instead. Using a pastry brush dipped in hot water, wash the sugar crystals from the side of the pan. Stir the mixture over medium-low heat until the sugar has completely dissolved.Your aim here is to get as little sugar as possible on the edges of the pan, as this can cause your fudge to go grainy. Pour the sugar into the middle of the pan so that it forms a little mountain in the middle, then gently bring in the milk mixture from the edges.
![vanilla fudge ice cream recipe vanilla fudge ice cream recipe](https://idreamoficecream.com/wp-content/uploads/2024/03/Ninja-Creami-Thin-Mint-Ice-Cream-Recipe.jpg)
In a heavy-based large saucepan, heat the cream, milk and butter until the butter has melted.
![vanilla fudge ice cream recipe vanilla fudge ice cream recipe](https://i.pinimg.com/originals/ee/1f/08/ee1f0848f13c99836f77b95b3f3df617.jpg)
You could also use a silicone baking tin, which needs no greasing or lining.
![vanilla fudge ice cream recipe vanilla fudge ice cream recipe](https://www.simplyrecipes.com/thmb/q_KUs4iUuCvXjx2A0q3LUfJPfW0=/2000x1334/filters:fill(auto,1)/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2006__06__French-Vanilla-IceCream-LEAD-1-5282c9378571448096f79adb1e0cf9ed.jpg)