Ingredients
1 tin blueberry
1 tin condensed milk, cold
3 cups whipped cream
2 egg whites, stiffly beaten with 1 oz icing sugar
Few drops of vanilla essence
Method
1. Liquidise the blueberries in a blender.
2. In the condensed milk fold in the cream, blueberries, vanilla essence and stiffly beaten egg whites.
3. Mix lightly.
4. Freeze for eight to ten hours in an airtight container until firm.
Ingredients
½ tin evaporated milk, chilled
½ cup praline, crushed
2 cups fresh cream, whipped
4 tbsp condensed milk
½ vanilla essence
For sauce
50g butter
25g brown sugar
¼ cup cream
1 tbsp golden syrup
Few drops of vanilla essence
Method
For sauce
1. Cook butter and sugar in a pan until they dissolve.
2. Add in syrup and cream, and let it simmer for two minutes.
3. Remove and add the essence.
For ice cream
4. Beat evaporated milk till fluffy.
5. Add condensed milk and the prepared sauce.
6. Fold in the fresh cream and put in the freezer till partly set.
7. Remove it and very gently fold in the praline and again freeze it until firm.
Ingredients
½ tin evaporated milk, chilled
2 cups fresh cream, whipped
75 gm melted chocolate
½ tin condensed milk
½ cup desiccated coconut
Few drops of vanilla essence
Method
1. Beat the chilled evaporated milk till thick and fluffy.
2. Add essence and condensed milk.
3. Fold in coconut and whipped cream. Mix lightly and freeze in an airtight container until it is partly set.
4. Remove from the freezer and slowly fold in the melted chocolate, but not too evenly so as to give a marble effect.
5. Freeze again until firm.
