Tin Roof Ice Cream

INGREDIENTS

©Cape Malay Cooking
Ingredients
500 ml fresh whipping cream1 tin condensed milk1 tablespoon vanilla essence or 1 teaspoon of vanilla extract100 g nutty almond brittle, bashed into small chunks200 g of ready made chocolate sauce in a bottle

METHOD

Method.
In a large bowl, with electric hand mixer, beat the fresh cream till soft peaks form. Add the condensed milk and vanilla essence and beat further until stiff peaks form. Squirt half of the chocolate sauce and add ¾ of the crushed nuts and fold gently into the cream mixture creating a marble effect. Spoon into a container and squirt the remaking chocolate sauce on and sprinkle over the rest of the nuts. Take a knife and create gentle swirls. Close with lid and store in freezer for 8-12

POSTED ON

04 Dec 2018

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