Having made the fudge I thought I'd mess about and make a new ice cream.
The ice cream on its own is very easy, the only extra prep is to cut your fudge into tiny pieces. Your fudge is already in 2x2cm pieces, cut each piece into four again, preferably on kitchen roll so that you preserve any cocoa dust and you're ready to roll!
Here's the basic recipe :
Vanilla ice cream
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.
You will need 260g of fudge cut into tiny irregular pieces
including the cocoa dust too
Fold the tiny pieces of fudge and the cocoa dust gently through the ice cream so that you achieve a ripple effect with a hidden surprise of fudge!
Spoon the mixture into a lidded freezer-proof containers and freeze for at least 6-8 hours or until firm. You might also want to consider freezing individual portions as well as larger pots, just in case you need an ice cream fix for yourself – as the cook you need to taste!
Bear in mind that you need to take the ice cream out of the freezer at least 15 minutes before serving to allow it to soften.
Photo guide up next …
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