Saturday, 3 May 2014

Mince Pie Ice Cream

If you made my recipe for mincemeat this Christmas chances are you will have some left, it made lots! An ice cream maker is something that I have often thought about buying but I was unsure that I would make use of it. For such a large investment I would want to know I was going to use it often. As I am still undecided on the whole ice cream maker issue I developed this recipe that still gives a nice creamy ice cream without the continual churning of a machine.

you will need;

140z can condensed milk
4 cups double cream
120g mincemeat

method;
  1. Heat the mincemeat so that the suet has a chance to melt as it would in a mince pic and set aside to cool completely.
  2. Whip the double cream so that it is completely thick.
  3. In the tub you are going to use to freeze your ice cream pour the condensed milk and mincemeat. Stir thoroughly.
  4. Fold in the whipped cream until fully incorporated. If the tub you are using is too small to do this comfortably use a large mixing bowl an transfer the combined mixture to the tub afterwards.
  5. Place flat in the freezer. I did not return to the mixture to stir and break up any ice crystals.
Enjoy this simple foolproof ice cream recipe. I plan to experiment with what other flavours I can create using this method.

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