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It is BAKING today and in homage to the heat, I thought I would have a go at making some ice cream. I have those three tins of condensed milk that a friend gave me, so I thought I might be able to make something nice with one of those. A bit of Googling later, this was the result.

I thought I’d use half the tin for each of two different flavours. A bit of rhubarb from the garden and a chocolate one.

They still aren’t fully frozen at lunchtime, but we had a little from the edge of the containers. Oh my goodness, it is so good. Especially the chocolate! I can only have a taste because of the caffeine, but I SO enjoyed that taste.

Rhubarb Ice Cream

Half tin of condensed milk, 50p
3 small sticks rhubarb, 400g, Asda £3.75/kg, £1.50
100g value yogurt, Asda 45p/500g, 9p
150 ml double cream, Asda 85p/300ml, 42p
Total cost £2.51, serves 8, 31p a serving
If you have your own rhubarb, total cost £1.91, 13p a serving

Chop your rhubarb up into small pieces and cook on the hob without any water until it is really soft and mushy. Go gently to start with, we don’t want it to stick. You don’t want any water as rhubarb releases a lot of juice on its own. Leave the rhubarb to cool.

Beat the cream to stiff peaks. Now mix the half tin of condensed milk, the yogurt and whipped cream together. Once the rhubarb has cooled, mix that in too. Now just pile it into a box and put in the freezer for two or three hours and wait impatiently for it to freeze.
Alternatively, eat it just as it is as a mousse, it’s delicious.

Chocolate Ice Cream

Half tin of condensed milk, 50p
60g cocoa powder Asda £1.99/250g, 48p
100g value yogurt, Asda 45p/500g, 9p
150ml double cream, Asda 85p/300ml, 42p
Total cost £1.49, serves 8, 19p a serving

Beat the cream to stiff peaks. Now mix the half tin of condensed milk and the yogurt and beat in the cocoa powder. Add the whipped cream. Now, as for the rhubarb version, pile it into a box and put in the freezer for two or three hours until frozen.
The unfrozen mix, straight off the spoon, is wonderful. But it’s even better once frozen.

You don’t need to make an egg custard and you don’t need an ice cream maker. There isn’t a trace of an ice crystal crunch either. If you leave it to get fully frozen, take it out half an hour before you want to eat it and let it soften a little in the fridge first.

This was so successful, lots of other flavours occur. I’ve got several packets of cheap dried apricots in the cupboard, make a paste with some of those and that would be fab. You could dissolve some coffee powder in the yogort and make a coffee version. Or how about a few fresh raspberries or strawberries. Or some fresh figs if you have a tree. Or damson purée from foraged fruit. Or blackberry purée from autumn fruits stashed in the freezer. Toast some sweetened breadcrumbs and stir into a mix flavoured with vanilla. Make a peach or mandarin purée using the value tinned fruit, drained. You could use any of the flavours to make a ripple type one by stirring the flavouring through the condensed milk / yogort / cream mixture. Soak some mixed dried fruit overnight in strong tea or some kind of booze for a tutti frutti. Add a little splash of liquer, so a Baileys version, or rum and raisin, or raspberry and whiskey for a Scottish themed flavour.

Oh and I’m sure there are many other flavours too. I wasn’t sure how much cream I’d need, so I got two 300ml pots, another two flavours won’t be long in coming 😘

 

 

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No power, bargains and giant bargains
Walks, books and muesli
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