Light Vanilla

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Whisk in 35 g caster or granulated sugar3 tbsp caster or granulated sugar3 tbsp granulated sugar55 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar, 2 tsp vanilla extract or paste2 tsp vanilla extract or paste2 tsp vanilla extract1 tbsp vanilla extract or paste1 tbsp vanilla extract or paste1 tbsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt for about 1 minute, until it looks like frosting.
3. Slowly whisk in 400 ml semi-skimmed milk400 ml semi-skimmed milk1⅔ cups 2% milk600 ml semi-skimmed milk600 ml semi-skimmed milk2½ cups 2% milk until the sugar has dissolved.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
6. Expect it to look powdery after the first spin. Lean bases often do.
7. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.

To serve: Serve with fresh berries.