600ml thickened cream
395g can sweetened condensed milk
2 teaspoons vanilla extract
2 tablespoons golden syrup, plus extra, to serve
Use electric beaters to beat the cream, condensed milk, and vanilla in a bowl until soft peaks form. Fold in the golden syrup. Transfer mixture to a 1.5L (6 cups) airtight plastic container and place in the freezer for 4 hours.
Meanwhile, place the bowl of a stand mixer in the fridge to chill.
Transfer the mixture to the chilled mixer bowl. Beat until creamy. Spoon into a piping bag fitted with a wide fluted nozzle. Pipe into small cups or cones, if using. If the ice-cream is too soft, return the filled cups or cones to the freezer for up to 30 minutes to firm up slightly.
Serve drizzled with extra golden syrup.