This basic recipe is an idea pinched from another blog via the Observer Food magazine- northsouthfood.com. It is rich, takes no time at all and is an easy but special pudding as flavoured in my two variations - she suggests lemon or coffee but I went two steps further when I tried it. Not a slimmers one this but who cares, especially now in the cold.
I have recipes for ice creams: IceCream and More Ice Creams, that don't need stirring or an ice cream maker either. But this frozen cream is a treat too.
Mars Bar Ice Cream and Blackcurrant Ripple 2
600 ml double cream whipped to billows.
I tin condensed milk, whipped into the cream next.
That is it.
Divide into two bowls. Add a large finely chopped Mars bar to one bowl, mixing in lightly. Try not to squash the air out.
Add a Blackcurrant or other fruit sauce, see Pear and Sauce, to the other bowl and ripple through lightly.
Freeze both in covered boxes. Don't stir and eat direct from the freezer ( in small portions?)
I have recipes for ice creams: IceCream and More Ice Creams, that don't need stirring or an ice cream maker either. But this frozen cream is a treat too.
Mars Bar Ice Cream and Blackcurrant Ripple 2
600 ml double cream whipped to billows.
I tin condensed milk, whipped into the cream next.
That is it.
Divide into two bowls. Add a large finely chopped Mars bar to one bowl, mixing in lightly. Try not to squash the air out.
Add a Blackcurrant or other fruit sauce, see Pear and Sauce, to the other bowl and ripple through lightly.
Freeze both in covered boxes. Don't stir and eat direct from the freezer ( in small portions?)
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