Kirsten Tibballs’ No-Churn Ice Cream
Ingredients
To make the CHOCOLATE SAUCE
- 100mL Bulla Cooking Cream
- 1 tsp vanilla bean paste
- 100g good-quality dark chocolate
To make the ICE CREAM BASE
- 395g can of condensed milk
- 500mL Bulla Thickened Cream
To make the CHOCOLATE-COATING SAUCE
- 450mL Bulla Cooking Cream
- 2 tsp vanilla bean paste
- 2 tsp vanilla bean paste
- 150g good-quality dark chocolate
- 100g roasted almonds, finely chopped
Cooking Directions
- Firstly, make the chocolate sauce by boiling the cream and vanilla and pour over the chocolate placed in a bowl whisk until the chocolate has melted. Allow to cool.
- Then to make the ice cream base, open the condensed milk and transfer into the bowl of a stand mixer. Add the fresh cream and vanilla and place the bowl onto a stand mixer fitted with a whisk attachment. Whisk until soft peaks form and remove from the mixer.
- Take the cooled chocolate sauce and fold it through the ice cream. Place the mixture into individual moulds and freeze.
- If you have left over place it in a container and store in the freezer.
- For the chocolate coating, in a saucepan, boil the cream and vanilla and pour over the chocolate placed in a bowl, whisking until the chocolate has melted.
- Allow to cool slightly.
- Once the ice creams are frozen, dip them in the remaining chocolate sauce and sprinkle with roasted nuts.
Ingredients
To make the CHOCOLATE SAUCE
- 100mL Bulla Cooking Cream
- 1 tsp vanilla bean paste
- 100g good-quality dark chocolate
To make the ICE CREAM BASE
- 395g can of condensed milk
- 500mL Bulla Thickened Cream
To make the CHOCOLATE-COATING SAUCE
- 450mL Bulla Cooking Cream
- 2 tsp vanilla bean paste
- 2 tsp vanilla bean paste
- 150g good-quality dark chocolate
- 100g roasted almonds, finely chopped