Strawberry ripple

  ¾ fresh or frozen strawberries
  ½ tin evaporated milk, chilled
  ½ tin condensed milk, cold
  cups whipped cream
  4-6 tbsp strawberry syrup

1. Liquidise the strawberries in a blender. 
2. Beat chilled evaporated milk until it becomes double in volume. 
3. Gradually fold in condensed milk, the liquidised strawberries and whipped cream into the evaporated milk. 
4. Put to set in an airtight container and after 6-8 hours, open and slowly fold in the strawberry syrup. 
5. Freeze till firm.

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