Chocolate Biscuit Ice Cream
|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)|
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).
7 Remove from the freezer and allow to stand at room temperature for 15-20 minutes before serving.