| Servings |
Ingredients
- 397 g tin of condensed milk
- 1/4 tsp fine salt
- 1 tsp vanilla paste
- 500 ml double cream
- 150 g dark or milk chocolate melted
- 150 g dark or milk chocolate chips
- 100 g frozen raspberries roughly chopped
Ingredients
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Instructions
- Put the condensed milk into a large bowl add the salt and vanilla paste, mix to combine
- Add double cream and beat the cream and condensed milk together using electric beaters until the mixture is thick and billowing.
- Stir in the melted chocolate, give it a quick whisk to combine and then gently fold the chocolate chips into the mixture followed by the frozen raspberries.
- Spoon into a freezable container (a loaf tin does nicely), cover and freeze until solid – this will depend on your freezer, but six to eight hours is a good bet. Overnight is good if you have time.
- This ice cream becomes very firm, so you need to take it out of the freezer about 20 minutes before you want to serve it.
Recipe Notes
TOP TIPS
- This ice cream is indispensable for having to hand when you need a quick pudding and is seriously versatile using the base of the condensed milk and double cream.
- Swap the tin of condensed milk for a tin of caramel, add the vanilla, salt and another pinch of salt and you have salted caramel ice cream.
- Fruit Ice creams - take 250g of any fruit, make a puree with a little sugar and add to the cream and condensed milk base. Make blackcurrant, strawberry, raspberry or even mixed fruits.
- Add 2 tbsp. of instant espresso powder to 2 tbsp. of boiling water, grind the seeds from 10 green cardamom pods, leave to cool and then add to the condensed milk and cream base and continue for a spiced coffee ice cream.
- Be inventive and add things like stem ginger, spirits (rum, whisky etc), nuts to the base - the possibilities are endless!
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