Chocolate Biscuit Ice Cream Recipe
Ingredients
| Evaporated milk - 1 can, well chilled | ||
| Soft light brown sugar | 6 Ounce | |
| Cream fresh | 3/4 Pint | |
| Digestive Biscuits | 10 Ounce | |
Directions
MAKING
1 Into a mixing bowl, pour the cold evaporated milk and whisk until thick and creamy.
2 Gradually whisk in the sugar.
3 Whisk the cream until it forms soft peaks.
4 Fold inro the milk mixture.
5 Crush the biscuits and fold in.
6 Put the mixture into a rigid container, cover and freeze (there is no need to stir during freezing).
SERVING
7 Remove from the freezer and allow to stand at room temperature for 15-20 minutes before serving.
1 Into a mixing bowl, pour the cold evaporated milk and whisk until thick and creamy.
2 Gradually whisk in the sugar.
3 Whisk the cream until it forms soft peaks.
4 Fold inro the milk mixture.
5 Crush the biscuits and fold in.
6 Put the mixture into a rigid container, cover and freeze (there is no need to stir during freezing).
SERVING
7 Remove from the freezer and allow to stand at room temperature for 15-20 minutes before serving.
Chef
