|icecream in a skull - why not?|
Mr P. adores white chocolate (I keep telling him it isn't really chocolate), and would eat buckets at a time if we had it in the house. Probably because I am lactose-intolerant, I find it a bit too much like dairy, and struggle with the whole concept. For me, it has to be hard and dark - like my men:=) Oops, did I say that?
So now you will be asking: "so why are you making white chocolate ice cream?" 'Cos it is Halloween and I am going to serve it in little heads with blood clots (cherries) and blood (dark choc sauce). We did this last year, and our guests loved it. And of course, to make Mr P. very happy.
This is based on Nigella's easy-peasy icecream recipes in her book Nigellissima. I have just changed the flavours for my Halloween skulls special.
200g. white chocolate (the real stuff)
300mls thickened cream
50g. icing sugar
90mls chocolate cream liqueur (your choice - I used Mozart)
50mls condensed milk
3/4 tsp sea salt flakes
Zap the white chocolate in the microwave for about 60 seconds - keep an eye on it as it can burn
Stir gently till all melted, and cool for about 5 mins.
Whip the cream, icing sugar and liqueur in a medium bowl till you have soft peaks
Gently fold the chocolate mixture and the cream together
Add the condensed milk and salt, and mix in to the cream
You will have an unctuous, creamy mixture that tastes damn fine. So whack it into a container with a lid and freeze for several hours or overnight. Or spoon it into skulls or ghoul heads for Halloween!
(I sprinkled a few extra salt flakes on top of each one).
|condensed milk in a tube - what could be better?|
|talk about unctuous - yep I will!|
|swirly creamy chocolatey - my knees are a-trembling|
|they're creepy and they're kooky, mysterious and spooky.....|