40ml white creme de cacao
30ml cream (thin)
2 scoops vanilla ice cream
1/2 scoop crushed ice
1 Oreo cookie (garnish)
1. Combine first 5 ingredients in blender.
2. Serve in a tall glass with cookie as garnish.
3. Enjoy!
3 Oreo cookies
40ml white creme de cacao 30ml cream (thin) 2 scoops vanilla ice cream 1/2 scoop crushed ice 1 Oreo cookie (garnish) 1. Combine first 5 ingredients in blender. 2. Serve in a tall glass with cookie as garnish. 3. Enjoy! Makes about 1 litre
170g liquorice, chopped into small bits 2 egg yolks 75g castor sugar, sifted 120ml cream 1 ½ cups milk Black food colouring to suit 1. Whip cream and put in the fridge until needed. 2. Add a few cups of ice to a large bowl, set a smaller bowl in the large bowl, set a fine strainer on top and set aside. 3.. Put milk and liquorice in a saucepan and heat on med-low temp stirring until it starts to melt. The liquorice won't melt fully and some chunks will remain. 4. Using beater attachment on a mixer, beat yolks and sugar together until thick and creamy. 5. Slowly add liquorice mixture and beat until combined. 6. Pour back into saucepan and cook over a gentle heat until the mixture coats the back of a spoon. 7. Add just enough water to the large bowl of ice so that the cold water rises up to level with the mixture. Be really careful here you don't drop any water into the mixture! 8. Stir occassionally until cool, then remove from ice bath and cover with plastic wrap. Refrigerate for several hours. 9. Add whipped cream and liquorice mixture to electric mixer and mix at highest speed with whisk attachment. 10. Pour into a freezer-suitable container and freeze overnight. Enjoy! 6 egg yolks
1 cup milk 1 1/2 cup Nutella (at room temperature) pinch salt 2 cups cream Heat cream until right before it comes to the boil (it will bubble along the edges). While this is heating, whisk together yolks, milk, 1 cup of Nutella and salt. Set aside. Add a few cups of ice to a large bowl, set a smaller bowl in the large bowl, set a fine strainer on top and set aside. When cream is heated, remove from heat and slowly whisk hot cream into the Nutella mixture. Pour mix back into the saucepan and stir continuously on medium heat until it thickens slightly. Turn off heat. Pour custard through strainer into the small bowl. Add just enough water to the large bowl of ice so that the cold water rises up to level with the custard. Be really careful here you don't drop any water into the custard! Stir occassionally until cool, then remove from ice bath and cover with plastic wrap. Refrigerate for several hours. Mix ice cream in mixer on highest speed with whisk attachment. Fill container with half of the ice cream. Drizzle 1/4 of a cup of Nutella over the surface. With a fork, swirl through the ice cream. Repeat with the rest of the ice cream and Nutella. Freeze for a few hours or overnight. |
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