This is probably the easiest to make and best tasting home-made Ice-Cream around.
Ingredients:
1 x Tin COLD evaporated milk (420g tin)
1 x Tin COLD Dairy Cream (420g tin)
1 x Tin COLD condensed milk (380g tin)
Method:
Beat the evaporated milk until stiff. Add the Dairy Cream and beat again until stiff.
Add the condensed milk and mix in well.
Place in freezer for a few hours.
Notes:
If using a mixer, it only takes 2-3 minutes at medium speed to beat things up.
I am sure one can also add all sorts of flavorings - honey, chocolate, even strawberry pieces / jam.....
And to go with the ice-cream... Hot Chocolate Sauce
Hot Chocolate Sauce
This has to be the best chocolate sauce for ice-cream and puddings. Very easy to make.
I got this recipe from Ann Stacey 30 years ago. At that time she was a Physiotherapist at Ernest Oppenheimer hospital in Welkom, South Africa.
Ingredients:
Milk.
Sugar.
Plain golden syrup.
Cocoa powder.
Butter.
Method:
Mix equal quantities of all the ingredients in a sauce pan and warm over a low heat, stirring continually. When the sugar has dissolved and the cocoa powder infused, you are done.
Notes:
Don't over-heat.
Karin's Oat Crunchies - from catamaran "At Play"
This has to be the best crunchie recipe out...
Ingredients:
3 cups of dessicated coconut.
1 cup regular flour.
3 tablespoons of plain golden syrup.
4 cups of rolled oats.
1½ cups sugar.
½ teaspoon or salt.
½ teaspoon cinnamon powder.
1 cup of butter or margarine.
2 teaspoons of bicarbonate of soda.
4 tablespoons of milk.
Method:
Mix the bicarbonate of soda and milk with a steel teaspoon in a cup.
Melt the butter in a pan and add the syrup and milk mixture - don't over heat!
Combine all the dry ingredients in a mixing bowl.
Add the wet ingredients and mix through.
Press the (crumbly) mixture into a greased baking tray to a depth of about 1cm (½ inch).
Bake in pre-heated oven at 180°C (350°F) for 15 to 20 minutes.
Cut into bite size squares, lift out of tray and allow to cool.
Notes:
None... just enjoy...
Hessie's brandy cream liqueur - A.K.A. "Baileys" or "Cape Velvet"
Easy to make and tastes great.....
Ingredients:
2 large eggs.
6ml caramel essence.
20ml vanilla essence.
15ml instant coffee powder.
2 x 397g tins condensed milk.
500ml fresh cream.
1 x 750ml bottle brandy (Cognac).
Method:
Put the condensed milk and cream into a bowl and mix together.
In a large mixing bowl, beat the eggs with a little milk until smooth.
Add the remaining ingredients with the eggs and mix well.
Now add the condensed milk / cream mixture stirring gently.
Bottle and place in refrigerator.
Notes:
You can't muck about with this one too much, but if left in the refrigerator for a few hours, it thickens nicely and goes down very well...
My Uncle Monty used to say - "Let's have some Magic Moments", and we will promptly polish a bottle of the stuff off.
