Things I wouldn’t have had time or the inclination to try before are now being attempted in my kitchen.
I had a slightly used up can of condensed milk and was figuring out what to make with it. Then remembered this ice-cream recipe shared by my friend Alifya and attempted by another friend Apeksha.
Decided to go for it using mostly leftovers. I had some Belgian chocolate ganache leftover from my last cake and some almond praline too. Added all of it together and made some delicious creamy ice cream for the family. The kids approved it by saying “Mom u can open an ice cream parlour”
I know it’s a cheat recipe for icecreams but it’s worth trying with just 3 ingredients.
Note – u can make many flavours by replacing chocolate with fruit or adding flavours and combinations.
1 cup toasted chopped almonds
1.5 cup sugar
1/3 cup water
1/4 cup butter
- Heat water and sugar on a pan on medium heat. Avoid touching the pan with a spatula. Gently swirl to mix
- When it reaches a dark amber colour, add the butter and mix it well, shut the gas.
- Add the chopped almonds and mix it up
- Immediately pour on a silicon mat and spread it thin.
- When cooled, break into tiny pieces
400 ml milkmaid tin
2 cups whipping cream
2 cups chocolate ganache (1:1 ratio)
Praline as per preference
- Mix the condensed milk and ganache well.
- Whip the cream to stiff peaks in another vessel.
- Fold in the cream with ganache mix
- Mix well and add as much praline as u like.
- Pour into a box and cling wrap the top. Let the plastic touch the top of the ice-cream as this ensure that no ice crystals are formed. Close the lid.
- Leave in the freezer for a minimum of 12 hours to set.
- This is a heavy icecream and serves about 15-16 scoops.