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Ingredients:
398g (14 oz) (approx) can evaporated milk, well chilled
200ml (7 fl oz) double cream
100g (4 oz) caster sugar
4 x 15ml spoons (4 tablespoons) drinking chocolate
Pour the evaporated milk and cream into a bowl. Add the sugar and whisk until very light and thick. Whisk in the drinking chocolate until just evenly combined. Pour the mixture into a container. Cover and freeze until firm, beating well after 1 1/2 hours. About 30 minutes before serving transfer the ice cream to the refrigerator.
Ingredients:
75g (3 oz) dried brown breadcrumbs
700ml (1 1/4 pt) double cream
150g (5 oz) sugar
pinch of salt
few drops of vanilla essence
Put the breadcrumbs in a bowl with 450ml of the cream and leave to soak for 15 minutes. Stir in the sugar, salt, vanilla essence and the remaining cream. Pour the mixture into a container. Cover and freeze until firm, beating twice at hourly intervals. About 30 minutes before serving transfer the ice cream to the refrigerator.
Ingredients:
700g (1 1/2 lb) strawberries, hulled
juice of 1/2 an orange
175g (6 oz) caster sugar
450ml (3/4 pt) double cream, whipped
Puree the strawberries with the juice then stir in the sugar. Strain through a fine sieve. Fold the cream into the puree. Pour the mixture into a container. Cover and freeze until firm, beating twice at hourly intervals. About 30 minutes before serving transfer the ice cream to the refrigerator.
Ingredients:
100g (4 oz) light brown sugar
50g (2 oz) golden syrup
50g (2 oz) butter
300ml (1/2 pt) double cream or 50/50 single and double
50g (2 oz) butterscotch sweets, crushed
To make the butterscotch sauce, heat the sugar, syrup and butter in a small heavy-based saucepan until the butter has melted and the sugar dissolved. Raise the heat, bring to the boil and boil for 2 minutes. Remove from the heat and stir in 30ml (2 tablespoons) hot water (take care, the mixture may splutter). Leave for about an hour to cool.
Pour the cream into a bowl and whisk until it stands in soft peaks. Stir in the butterscotch sauce. Pour the mixture into a container. Cover and freeze until firm, beating well and folding in half the butterscotch sweets after 1 1/2 hours. Serve straight from the freezer decorated with the remaining crushed butterscotch sweets.