This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Softly whip the cream until soft peaks form, then increase your speed and beat until stiff. It should double in volume.
2.Gently fold in the condensed milk and rum, then the remaining ingredients, reserving a handful of fruit and nuts to scatter on top.
3.Gently pour into a container, sprinkling the reserved nuts, fruit and chocolate on top.
4.Freeze for at least 6 hours or overnight.
5.Soften for 15 minutes before serving in luscious scoops.
Note
- “When I read recipes for ice cream, I get excited until it comes to the bit where you need your own ice-cream maker or to stir it every half hour for 24 hours! Not this recipe, it’s easy to whip up and the result is creamy,” says Nici. – For a salted caramel version, use caramelised condensed milk (dulce de leche) and add 1 tsp salt.
