The Ice Cream Expert

Yesterday I made ice-cream which it looks beautiful and tastes like heaven. So now I will show it to you and teach you how to do the same.

And as my Junior Cert Home Ec. teacher would say, no dish is complete without a garnish!

I took the original recipe from 'smart savvy living' and made three different flavours with it. So here is my super easy ice-cream recipe.

Total Ingredients (Everthing you need!):

464g / 2 cups double cream

397g / 14 ounces condensed milk

88g dark chocolate

2 tbs cocoa powder

4 tbs whole grain flour or plain flour

4 tbs granulated (caster) sugar

2 tbs vegetable oil

2 tbs water

60 ml / 4 tbs Golden syrup

100g granulated (caster) sugar

1 1/2 tsp bread (bicarbonate) soda

Strawberries/raspberries/blueberries etc. (quantity according to your preference)

Chocolate Brownies:

2 tbs cocoa powder

4 tbs whole grain flour or plain flour

(whole grain gives a grittier, oatier texture which I like especially in the ice-cream)

4 tbs granulated (caster) sugar

2 tbs vegetable oil

2 tbs water

(I used a microwave brownie recipe for this dish because it's quick and easy and I didn't have enough chocolate to make regular brownies as well as ice-cream.)

1. Put the sugar, flour and cocoa in a bowl and mix.
2. Add the oil and water and stir until combined.
3. Spread onto a microwave proof plate and flatten.
4. Microwave for 60 - 90 seconds. They should still quite soft but not gooey.
5. Cut into small, bite-sized chunks (remember they will be very hard when frozen) and allow to cool.

Honeycomb:

60 ml / 4 tbs Golden syrup

100g granulated (caster) sugar

1 1/2 tsp bread (bicarbonate) soda

1. Put the sugar and and syrup into a saucepan and stir together.
2. Place pan on the heat and let mixture first melt, then turn to goo and then to a bubbling mass - approx. 3 minutes. Do not stir once on the heat.
3. Take off the heat and and whisk in the bread soda. Once it has risen into an aerated cloud turn immediately onto a sheet of greased baking parchment. Do not attempt to spread it once poured out.
4. Leave until it has set and gone hard, then bash so that it breaks into smithereens.

Other Ingredients

464g / 2 cups double cream

397g / 14 ounces condensed milk

88g dark chocolate

Making the Ice-cream:

1. Divide the condensed milk into three different bowls, each containing approximately the same quantity.
2. Chop up your selection of berries into small chunks, always keeping in mind that they will be frozen solid.
3. Stir in the fruit into one bowl and the broken honeycomb into another. Leave the brownie aside for now.
4. I used 88g of dark chocolate because it was all that was in my house but apply the quantity to your own preference. I did turn out a deliciously rich chocolate fyi.
5. Melt the chocolate in a bowl over a pot of water or in the microwave.
6. While chocolate is melting beat the double cream with an electric mixer until thick but not overly stiff.
7. Stir the melted chocolate into the remaining bowl of condensed milk until combined. Then add the chunk of brownie and mix.
8. Gently fold in a third of the cream into each bowl and continue mixing until smooth.
9. Pour into Tupperware containers, cover and freeze for 6 hours.