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.
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.
* 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.