Boozy Ice Cream

6 servings

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Boozy Ice Cream Ingredients

1 tb Cornflour	50 g Mixed peel; (2oz)
900 ml Soya milk; (1 1/2 pints)	50 g Raisins or sultanas; (2oz)
1 Vanilla pod	50 g Toasted flaked almonds;
2 tb Sugar	4 tb Rum or brandy; clarified
50 g Solid vegetable oil; (2oz)	; animal derived
125 g Milk free plain chocolate;	; ingredients
125 g Glace cherries; halved (4oz)

Instructions for Boozy Ice Cream

Place cornflour in a large bowl and blend to a paste with a little of the milk. Place the remaining milk in a saucepan with the vanilla pod, sugar, fat and chocolate. Heat gently to boiling point then pour over the cornflour and mix until combined. Return the mixture to the saucepan and bring to the boil, stirring continuously. Remove from the heat, cover and leave to cool. Remove the vanilla pod and liquidise the mixture. Pour into a freezer-proof container and freeze until solid around the edges. Whisk well and return to the freezer. Repeat this process one more time, but this time stirring in the fruit, nuts and alcohol. Freeze until solid. Remove from the freezer at least 1 hour before serving and allow to soften. Converted by MC_Buster. NOTES : A delicious vegan icecream.Note the overall time includes 2 hours freezing time. Converted by MM_Buster v2.0l.

Main Ingredient: Ice CreamCuisine: Uncategorized