I know it’s not that long since I shared an ice cream recipe with but let’s face it, it’s not every year that the UK get’s a summer like this, so I feel like we should all be making the most of it. Tart, sharp […]
Tag: condensed milk
Hey, can you guys promise me something? Promise me you’ll never buy a key lime pie (unless maybe if you’re actually in the Florida Keys).
This recipe makes the most delicious key lime pie and it’s ludicrously quick and easy. On a warm summers day the last think you want is to be tied to a hot oven for hours on end in order to produce a scrumptious dessert. Let science so the hard work for you with the chemical reaction magic that makes this so good! The filling is gloriously thick and creamy with just the right balance of sweet and tangy.
I’ve used golden kiwis in this because as you might have spotted from my social media I recently got my hands on a five kilo box, but also because the acid in the green ones tend to make my mouth a bit sore. Golden kiwis are also a little sweeter.
200g digestive biscuits
400g (1 tin) condensed milk
175ml double cream
pinch of salt
3 limes, juice and zest
1 lemon, juice only (you should have a total of about 120ml of juice)
100ml whipped cream
100g sliced strawberries
2-3 peeled and sliced kiwi fruit
Pre-heat your oven to 180°c and grease a loose bottomed tart tin.
Crush the biscuits to a fairly fine crumb and melt the butter. Combine these two and then press them firmly into the base and sides of the tin. Bake for 5 minutes and then set aside.
Pour the condensed milk and 175 ml of cream into a mixing bowl and whisk until they are well blended. Stir in the lime zest and salt.
Whisk in the lemon and lime juice and keep stirring until the filling mixture become thick and creamy. Pour this into the prepared base and smooth off the top. Bake for 10 minutes, the heat just encourages the reaction which thickens the filling.
Once the pie is baked leave it to cool to room temperature and then pop it in the fridge to chill completely. When the pie has chilled carefully remove it from the tin and decorate the top with the cream and fruit.
Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub? You can […]
Our annual festive fudge making session is done and dusted for another year! I missed out last year because we didn’t come back from Maryland for Christmas and my friend Rach had to go solo.
This year we got to revive the tradition though with this yummy dark chocolate topped ginger version. It’s gorgeously creamy with a lovely little fiery warmth from the crystallised ginger. The dark chocolate adds a little extra indulgence, which no-one can refuse at this time of year!
Cuts into 12 big pieces
400g condensed milk
250g soft brown sugar
200g granulated sugar
75g crystallised ginger
100g dark chocolate
Line a deep-sided tin or a baking dish with greaseproof paper and set it to one side.
Combine everything but the ginger and chocolate in a large pan and melt it together over a low heat. Stir it constantly to make sure that the sugar is completely dissolved.
Increase the heat ever so slightly and bring the mixture to boiling point. Let the mixture bubble away and stir it occasionally (carefully, you don’t want to splash hot molten fudge on yourself!) to stop the mixture catching on the bottom of the pan and burning. Let the mixture bubble for about 10 minutes, it should darken a little and have reached ‘soft ball’ stage when it’s done. You can check for ‘soft ball’ using a sugar thermometer or by dropping a little of the mixture into some ice-water. It should form, you guessed it, a soft ball.
Remove the pan from the heat, ideally put it on a cool, heat proof surface and start to beat the life out of the fudge using a wooden spoon. Beat the fudge until it becomes very thick and creamy.
Roughly chop the ginger and stir it into the fudge before pouring the whole lot into the prepared tin. Spread it out and smooth off the top and then leave the fudge to firm up and set.
Melt the chocolate and then spread it in a generous layer on top of the set fudge before leaving to cool and set and then cutting into chunks.
I have to admit that despite having been to Thailand a couple of times I’d never actually heard of Thai iced coffee until I moved out here. I suspect that this is because the only things I’ve ever drunk in Thailand have been water, beer and once (regrettably) an excess of Sangsom and red bull.
I actually find the flavour of this a little bit reminiscent of the Camp coffee that there always seemed to be a bottle of in my Grandmas kitchen cupboard, this might be why I love it so much. I’ve been a fan of coffee and cardamom together since I made some little chocolate pots flavoured with the same combination. (https://coriandercooks.com/2013/08/26/coffee-and-cardomon-chocolate-pots/) This ice cream is sweet, creamy and fragrant with just a hint of bitterness from the coffee. Utterly delicious.
It’s a no-churn recipe too which means that you can have a batch in the freezer in double-quick time.
175g condensed milk
300ml double cream
1 tsp instant espresso powder
1/2 tsp ground cardamom
1/2 tsp vanilla paste
1/2 tsp almond extract
1/8 tsp ground cinnamon
1 tbsp hot water
Combine the spices with the coffee and mix this with the hot water, vanilla and almond extract. Leave this to cool.
Beat together the cream and condensed milk in a large bowl using an electric mixer until it is thick and fluffy. Add the cooled coffee mixture and beat again for a further 30 seconds to a minute, until you have a uniform pale coffee colour.
Transfer the ice cream mixture to a freezable container and freeze until firm.
Before we start I should probably clarify that this is a recipe for Old Fashioned flavour ice cream, not ‘olde fashioned’ ice cream. No mis-placed ‘e’s here I’m afraid. It’s boozy and creamy with a nice tangy bitterness from the orange. The flavour actually reminds […]