The Crazy Kitchen: Chocolate Mincemeat Ice Cream

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Thursday 29 November 2012

Chocolate Mincemeat Ice Cream

I saw a recipe for an extremely simple ice cream on Mummy Mishaps, which she'd seen Nigella making. It doesn't need the use of an ice cream maker and only has a couple of basic ingredients so I thought I would give it a go to see if it really was too good to be true.

As I'd got some chocolate mincemeat left after making another batch of mincemeat slices I thought I would make a batch of ice cream to go with them, and the result really was amazing. It's a lovely soft scoop ice cream that, even after being in the freezer overnight, still remains soft enough to scoop. I adapted the recipe slightly to use up some cream that was already open in the fridge and use the whole can of condensed milk.


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Chocolate Mincemeat Ice Cream

397g can of Condensed Milk
400ml Double Cream
1 tsp vanilla extract
300g Chocolate Mincemeat *
1 tbsp dark Rum

  • Whisk the condensed milk and cream together until it forms soft peaks
  • Stir in the vanilla, mincemeat and rum until well combined and fruit is evenly distributed
  • Pour into a freezable container and place in the freezer. It will need around 4-6 hours to freeze.
This quantity almost filled 2 x 900ml ice cream containers - one for now and one for Christmas (somehow I don't think it will last that long though!)

* If you're using bought mincemeat and you can see the pieces of suet you will need to heat it to melt the suet first and then allow to cool before using, as I did when I made my mincemeat.


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