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Chocolate Biscuit Ice Cream

Elitists.Kitchen's picture
Ingredients
  Evaporated milk 1 Can (10 oz), well chilled
  Soft light brown sugar 6 Ounce (185 Gram)
  Cream fresh 3⁄4 Pint (450 Milliliter)
  Fresh cream 3⁄4 Pint (450 Milliliter)
  Chocolate digestive biscuits 10 Ounce (275 Gram)
Directions

MAKING
1 Into a mixing bowl, pour the cold evaporated milk and whisk until thick and creamy.
2 Gradually whisk in the sugar.
3 Whisk the cream until it forms soft peaks.
4 Fold inro the milk mixture.
5 Crush the biscuits and fold in.
6 Put the mixture into a rigid container, cover and freeze (there is no need to stir during freezing).

SERVING
7 Remove from the freezer and allow to stand at room temperature for 15-20 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Freezed
Interest: 
Holiday, Party
Ingredient: 
Chocolate
Servings: 
6

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