This is easily the best ice cream I’ve ever made (not having an ice cream maker) and once again you don’t have to be too precise with the quantities; as long as the tins and cartons are roughly the same size the recipe should work.
I tried replacing the fruit with Jelly Tots once but the freezing process made the sweets too hard and gooey and potentially hazardous to kids’ teeth, although I don’t see why you couldn’t make a chocolate chip version, or maybe use fresh apricots or raspberries if you wanted to.
The quantities given here are perfect for a standard 2 lb (1 kg) loaf tin.
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1 tin of condensed milk
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½ standard tin of coconut milk
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1 carton of ready-made custard (500 g)
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1 large carton of double cream (284 ml)
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2 tbsp vanilla essence
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A handful each of dried apricots, glacé cherries and raisins
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Step 1:
Line a standard loaf tin or bowl with a double layer of cling film with plenty of overlap around the sides and chop the fruit into small pieces.
Step 2:
Beat the cream in a large bowl with an electric hand whisk until just standing up in soft peaks, but try not to over-beat so it goes all thick and holey.
Step 3:
Add the custard, condensed milk, coconut milk and vanilla essence and beat again on the lowest speed setting for another minute, or less, to combine everything together. (Don’t worry if the mixture isn’t completely smooth.)
Step 4:
Scatter the fruit into the bowl so it doesn’t stick together in big lumps, stir well, then scoop the mixture into the lined loaf tin or bowl.
Step 5:
Cover the ice cream with another double layer of cling film and freeze for 6–8 hours. Once the ice cream has been frozen overnight, allow it to stand at room temperature for a couple of minutes before serving, as you would with most other ice creams.
Step 6:
Serve in bowls or cornet wafers.
Like The Article? Buy The Book!This article originally came from the book 'Fish Pies and French Fries, Vegetables, Meat & Something Sweet' at
How To Books.
