Oh, we are melting. It is the hottest November ever here, with temperatures at least 10*C above normal. I could not turn on the oven. I was inspired by Gemma from Bigger Bolder Baking and then Donna Hay. I watched Gemma's ice-cream video and it reminded me that I made two-ingredient ice-cream as well. I had candy canes and when I searched I found Donna Hay's recipe. She uses vanilla ice-cream from the supermarket. I felt I had properly made something because I whipped up the ice-cream!! I bought the brownie, well a double choc-chip muffin......
You can add anything to this ice-cream. I chose the brownie and candy cane option, because it is festive and the ice-cream will keep in the freezer and I am a tad prepared for Christmas now!!!
The ice-cream is whipped for 4 minutes and then there is some crushing, crumbing and finally folding: less than 10 minutes in all..
Candy Cane and Brownie Two Ingredient Ice-Cream makes 2 litres
- 600ml whipping cream
- 395g can of sweetened condensed milk, very very very cold
- Or 2 litres of vanilla ice-cream, softened
- 8 large candy canes, crushed
- 100g brownie, crumbed
- 1 tspn vanilla extract, optional
In a large bowl, whip the cream with a mixer until it is thick - about 2 minutes. Pour in the very cold condensed milk and whip until thick again- another 2 minutes.
Remove the plastic from the candy canes and then crush them. I put them in two zip-lock bags and smashed them.
Add the crushed candy canes and the crumbled brownies. Fold through. Fill a container, I used two 1 litre loaf tins, and freeze for at least 3 hours or overnight.
And serve. This will keep for up to 8 weeks in the freezer, well wrapped and airtight!!