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 […]
Tag: condensed milk
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 […]
My mum makes the best iced Christmas pudding. No argument. These however are a very good quick and easy alternative. They hardly take any time at all to prepare but make a very impressive dessert. They are also considerably lighter after your Christmas dinner then the traditional option.
Make sure that you use a fat-free mincemeat in these, any with fat in them tend to give the ice cream a slightly funny texture once it’s frozen. This is my recipe for it, https://coriandercooks.com/2013/12/02/fat-free-mincemeat/.
I like to serve these smothered in my boozy hot chocolate sauce, https://coriandercooks.com/2014/04/04/no-churn-malted-milk-ice-cream-with-boozy-hot-chocolate-sauce/. It is Christmas after all.
makes 4-6 (depending on how big your moulds are)
300ml double cream
175g condensed milk
150g fat-free mincemeat
2 tbsp whisky/rum
extra glace cherries (optional)
Line your mini pudding basins with cling film to help you to remove the ice cream for serving.
Beat the cream and condensed milk together until they are really thick and fluffy. Add the mincemeat and whisky and beat again. Divide the mixture between the moulds and cover the tops with more cling film. Freeze until solid.
Carefully unmold the iced pudding and remove the cling-film before pouring on a generous amount of chocolate sauce.
Regular readers may have noticed that I do love to make no-churn ice cream recipes. These recipes are great but, unless I make a double batch,they do always leave me with half a tin of condensed milk languishing in the back of my (cavernous American-style) […]