Hillcrest resident shares her decadent homemade ice cream recipe
Make the perfect decadent homemade ice cream with Karyn Smith's delicious recipe.
CURRO Hillcrest’s functions coordinator and chef extraordinaire, Karyn Smith, shares her favourite festive-season dessert, Decadent Homemade Ice Cream!
Smith said she served this ice cream for dessert at two schools’ Christmas parties.
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“It was quite a hit, especially for the hot weather. It is something that can be served as a Christmas dessert because it’s decadent. It can be served with malva pudding or with something else,” she said.
Ingredients:
2 ¼ cups milk
1 cup heavy whipping cream
¾ cup white sugar
2 teaspoons vanilla extract
Method:
– Place milk, cream and sugar in a small pot over low heat until the sugar has dissolved. Heat just until the mixture is hot and foam forms.
– Transfer the cream mixture to a pouring jug.
– Stir in vanilla extract and place in the freezer to chill for at least two hours. (Overnight is best.)
– Pour the cold ice cream mixture into an ice cream churn according to the manufacturer’s directions and churn for 20–25 min.
– When the ice cream is softly frozen, fold in crushed honeycomb, chopped nougat and homemade shortbread pieces. Place a piece of plastic wrap directly on the ice cream, and place it in the freezer to ripen – two to three hours to set.
