Yum Yum Icecream

Sweet tooth here, this is a quick recipe I came up with yesterday based on one of my favourite sweet treats from the Cadbury New Zealand website (http://www.cadbury.co.nz/Cadbury-Kitchen/Kids-in-the-Kitchen/Yum-Yum-Balls.aspx), Yum Yum balls.  They are a chocolate, coconut, biscuit ball that is made with sweetened condensed milk and they are my number one stand  by for a quick sweet dish to take to a party.

I was in the mood for ice cream as the weather is unseasonably nice, but couldn’t really be bothered with the whole custard, whisking every half hour process (no ice cream maker!) , so I basically just threw this mix, (based on the Yum Yum ingredients) together in about 10 minute, popped it in the freezer and left it there until dessert time.

And it wasn’t half bad.  Although the texture was no where near as light and creamy as a ‘proper’ ice cream, and it needed a little softening before eating, it was a rich chocolaty dessert with the necessary chunks I like to have in my ice cream.  No ice crystals formed, although I didn’t whisk it at any stage during the freezing process, probably due to the addition of the condensed milk.  The sugar content of this seems to keep a creamy texture, as I have found previously making various quick ice creams.  It does make for a very sweet dessert, but if you’re a fan of sweetened condensed milk (i.e. like to lick it off the spoon straight from the tin!)  this will go down a treat!

Yum Yum Ice Cream Recipe:

Thick, scoopable tastiness

makes about a litre of ice cream

100g cooking chocolate

1 Tbsp milk

1 tsp vanilla

2 eggs whisked

1 Tbsp sugar

1/2 tin sweet and condensed milk

1/2 cup whipping cream

1/2 cup dessicated coconut

6 digestive biscuits crumbled into small pieces.

1.  Melt chocolate in a saucepan over a low heat with the milk and vanilla, stirring constantly.

2.  In a separate bowl whisk eggs with sugar until pale and thick.

3. Remove melted chocolate from stove and add egg mix, stir to combine completely.

4.  Add sweet and condensed milk and stir to combine

5.  Whip cream to stiff peaks and then fold into chocolate mix.

6.  Gently fold in coconut and biscuit pieces.

7.  Freeze for about 4 hours for a soft ice cream or six for a firmer one.  If you leave it longer than this you will need to remove it from the freezer 10 minutes before serving to soften.

Yum Yum!

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