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Easy Mint Choc Chip Ice Cream

Easy Mint Choc Chip Ice Cream

Cool and refreshing, easy mint choc chip ice cream

Phew – it’s hot out there! Perfect weather for ice cream, and the good news is you don’t need an ice cream machine or to spend ages making custard to be able to knock together this cool, fresh little number. No churning or fancy gadgets required either; it’s dead easy and has very few ingredients. If you don’t have Creme de Menthe you could add a few drops of peppermint essence to amp up the tingly, minty flavour (a word of warning though; do stick to just a few drops as too much will leave you with ice cream reminiscent of toothpaste). I’ve used milk chocolate in this version, but dark or white chocolate would do just as well – pick your favourite and give it a go.

Easy Mint Choc Chip Ice Cream

Ingredients:

  • Small bunch mint leaves (about 15g, just leaves, no stalks)
  • 300ml double cream
  • 175g condensed milk
  • 2 tbsp Creme de Menthe liqueur
  • 100g milk choc chips or chocolate chopped into small pieces

Finely chop the mint leaves; or pulverise in a pestle and mortar; or whizz up in a blender – ultimately you want very tiny pieces of mint, however you achieve it. Add the mint to a bowl with the cream, condensed milk and liqueur and whisk until light and fluffy. Add the chocolate and stir through or give another little whisk. Put it all in a tupperware or similar lidded, plastic box that will fit in your freezer (it makes about a pint of ice cream). Freeze for 6 hours or overnight. Take it out of the freezer a couple of minutes before you want to serve. Delight in the chilled refreshment and natural mint flavour!

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Easy Chocolate Fudge

Chocolate Fudge

Easy Chocolate Fudge

This isn’t the proper stuff that takes ages to make and requires the use of a sugar thermometer, this is dead easy and very quick (apart from the time it takes to cool). You can add other flavours, like a splash of liqueur, some vanilla extract or, as I did, some instant coffee.

Chocolate Fudge

Ingredients:

  • 250g condensed milk
  • 200g chocolate (I used a mix of plain and milk, but use whatever you want)
  • 25g butter
  • Pinch salt

Grease and line an 8″ cake tin (I used a round tin, but if you have a square or rectangular one you’ll get neat squares of fudge when you cut it). Put everything in a saucepan and warm over a moderate heat, stirring all the time, until everything is combined and looks glossy and shiny. Remove from the heat and pour into the prepared tin. Leave to cool for 20 minutes or so before transferring to the fridge to set properly (about 2 hours). Turn out of the tin and cut into bite size portions!