it is no secret. i absolutely love ice cream. i love ice cream in summer. i love it in winter. i love it while watching a movie.. quite honestly, i love it all the time. what i love about homemade ice cream is that i get to choose what type of ice cream i feel like. this recipe base is so easy and really only needs two main ingredients. and then i add the rest for extra creamy, moreish ice cream.
i have been making this ice cream for years! it all started on a boat in the Mediterranean some 12 years ago. a delectable coffee & liqueur flavour topped with nuts.
there is something about ice cream and nuts…in my mind, a match made in heaven. i love the creaminess of it combined with a toasted, bittery, salty crunch.
for this recipe i used toasted walnuts and chopped dark chocolate but any nut will do and if you like the idea of coffee, simply add a single espresso (room temperature) to the condensed milk mixture before folding through the cream.
if you prefer a straight forward vanilla ice cream then don’t add anything except the first 4 ingredients. use the base of the recipe as your canvas and be creative.
the liquid glucose helps to prevent crystallisation and provides a smooth body.
1 can (385g) condensed milk
2C (500ml) heavy cream
1tsp vanilla paste / vanilla extract
1.5tbs liquid glucose
60g chopped walnuts (toasted)
40g dark chocolate (roughly chopped)
in a large bowl, combine the condensed milk, vanilla and liquid glucose. mix (with a spoon) until well combined.
in a separate bowl, using a handheld mixer, beat the cream until soft peak stage.
lightly fold a tablespoon of the beaten cream into the condensed milk mixture. once it is incorporated, fold the remaining cream into the mixture.
now gently fold the nuts and chocolate into the cream mixture.
pour the mixture into a freezable container and freeze for a minimum of 6 hours.
serve with homemade chocolate sauce or strawberries.
from my kitchen to yours, with love x