If you made my recipe for mincemeat this Christmas chances are you will have some left, it made lots! An ice cream maker is something that I have often thought about buying but I was unsure that I would make use of it. For such a large investment I would want to know I was going to use it often. As I am still undecided on the whole ice cream maker issue I developed this recipe that still gives a nice creamy ice cream without the continual churning of a machine.
you will need;
140z can condensed milk
4 cups double cream
- Heat the mincemeat so that the suet has a chance to melt as it would in a mince pic and set aside to cool completely.
- Whip the double cream so that it is completely thick.
- In the tub you are going to use to freeze your ice cream pour the condensed milk and mincemeat. Stir thoroughly.
- Fold in the whipped cream until fully incorporated. If the tub you are using is too small to do this comfortably use a large mixing bowl an transfer the combined mixture to the tub afterwards.
- Place flat in the freezer. I did not return to the mixture to stir and break up any ice crystals.
Enjoy this simple foolproof ice cream recipe. I plan to experiment with what other flavours I can create using this method.