If there’s one treat that immediately says ‘summer is here’ it’s ice-cream. Everyone loves a scoop or two, whether it’s waffled coned, in a dish or a good old ’99’ with a flake in it. Don’t they?
Well, I’m one of those who isn’t that fussed by its sweet creamy goodness – maybe I just have over sensitive gnashers! For me, it’s more of an accompaniment to a pudding, rather than a stand-alone dessert. But when the sun finally puts its hat on, I do indulge now and again.
So when we went wandering in York over the weekend, ice-cream was on the agenda. But I came over all pretentious, wanting something more artisan than a typical Mr. Whippy, and ended up getting none. Probably serves me right…
‘Make some, that what I’ll do!’ I thought. And that’s what I’ve done for Monday Munchies this week. I’ve seen loads of recipes for No-Churn varieties and they looked super easy and didn’t need an ice-cream maker. Which is handy as I don’t have one.
Neither do I have an electric whisk. Or even a hand, ‘turny handle’ type. Nope, Haylee decides to make extra work for herself and attempt it with a balloon whisk!
However, once I’d exercised my right arm so that I looked like a lopsided Popeye after his spinach, it really is THE easiest thing in the world. Now, I’m more of a ‘straight-up vanilla with bits in‘ kind of girl, rather a having a flavoured base. And this basic recipe is ideal as you can pretty much add whatever combinations you wish.
But what to include? Always one to only use what is to hand, I remembered a box of toffee in the cupboard, unopened from Christmas. You know the sort – those boxes that you need to smash up with a little hammer that seemingly only aunts or uncles over the age of 60 tend to buy you. They must have a knack to eating them… I mean, how do their dentures cope?!
I had a light bulb moment to melt some pieces and create a toffee swirl frozen treat but clearly the light bulb wasn’t functioning correctly and I have no idea how different substances behave…
Still, I rather like Matilda the kitchen maid!
So in the end, I opted for chopped toffee and it’s scrumptious. Easy, quick and you can make it to your own specifications. Marvelous!
WHAT YOU’LL NEED:
- 200g Condensed milk.
- 600ml Double (heavy) cream.
- 1 tsp Vanilla extract.
- 25g chopped plain toffee (or whatever you feel you like!)
Whisk the cream in a large bowl until stiff peaks are formed. Add the vanilla extract to the condensed milk, then fold in the cream. Finally, add you additional flavours.
Transfer into a freezer-safe container or loaf tin, cover with cling-film and freeze for at least two hours. Scoop and enjoy!
Image Credits: All my own.