Editor's note: Once again, my original plan has been lost as I carried on scrolling and found the accompanying piece to go with the Granola Gravel. The best finds are the ones you're not looking for and this is a fantastic recipe for a faff-free ice cream - all the more so because at my local B&M, I've recently discovered vegan condensed milk. Now with most things I buy on impulse, I think "Hurray!" and then later "What the hell do I do with it". So this is very fortuitous and I see some ice cream in my near future! PS, this - 1.6 litres equaling 18 scoops - isn't a serving suggestion. I must not eat 18 scoops in one go. In other news, Amazon does sell Rennies.
Granola Gravel … nil desperandum
For those who aren't familiar - “never say die”
I'm going to make a batch of vanilla ice cream, cut the gravel into smaller pieces and fold it through to make a Granola Glacé – ta dah!
The transformation :
A quick recap of the recipe :
Vanilla ice cream
Prep – 5 minutes
Total time – 5 minutes
plus freezing at least 6-8 hours
or until firm
Gives you 1.6 litres of ice cream is equal
to 18 scoops
1 x 397g tin sweetened condensed milk
1 x 600ml double cream
2tsp vanilla bean paste
Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, like pipeable whipped cream.**
Spoon the mixture into a lidded freezer-proof container and free for at least 6-8 hours or until firm.
** My variation – make a batch of sticky toffee sauce and fold 260g through the ice cream. For the sticky toffee sauce recipe see Sauce label – The ultimate … sticky toffee sauce. You can buy a ready-made version but it's nowhere near as good!
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