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Chocolate Biscuit Ice Cream Recipe
|Evaporated milk||1 Can (10 oz), well chilled|
|Soft light brown sugar||6 Ounce (185 Gram)|
|Cream fresh||3⁄4 Pint (450 Milliliter)|
|Fresh cream||3⁄4 Pint (450 Milliliter)|
|Chocolate digestive biscuits||10 Ounce (275 Gram)|
Calories 466 Calories from Fat 174
% Daily Value*
Total Fat 19 g29.8%
Saturated Fat 10.9 g54.3%
Trans Fat 0 g
Cholesterol 34.7 mg
Sodium 92.9 mg3.9%
Total Carbohydrates 68 g22.8%
Dietary Fiber 2.6 g10.3%
Sugars 50.8 g
Protein 8 g15.9%
Vitamin A 6.1% Vitamin C 2.4%
Calcium 20.8% Iron 0.73%
*Based on a 2000 Calorie diet
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).
7 Remove from the freezer and allow to stand at room temperature for 15-20 minutes before serving.