Fudge – for thought

So far for our store cupboard summer treat we've covered the chocolate fudge, the seasonal fresh fruits and the berry coulis. I also mentioned in “Two down, seven to go” the warming/melting of the fudge to use with ice cream – for those who love warm over cold to encourage the melting it's the ultimate indulgence.

If you are a regular follower of the blog you'll know about the no-churn vanilla ice cream recipe I use all the time and the modifications, like adding sticky toffee sauce.

Here's another variation.

Instead of using the berry coulis to drizzle over ice cream, melted fudge and fresh fruits, add the coulis to the basic vanilla ice cream recipe :

1 x 397g tin sweetened condensed milk

1 x 600ml double cream

2 tsp vanilla bean paste

Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until it is thick and stiff – like pipeable whipped cream. Spoon the mixture in a lidded freezer-proof container and freeze for at least 6-8 hours or until firm.

The only change to the coulis recipe is don't add a splash of water to loosen. Fold the coulis into the ice cream – using the hand mixer blades will give you a ripple effect and then freeze as per the recipe.

Take a scoop of ice cream – vanilla or the ripple version, add melted chocolate fudge, top with fresh strawberries or raspberries – or both - add a final flourish with a drizzle of coulis.

Coulis note – even if you're making a ripple version of the ice cream you could set some aside for extra drizzling.

Serve in a tall glass with a chocolate wafer roll – summer sundae anyone?