Hillcrest resident shares her decadent homemade ice cream 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.