• 2 x Blikkies Nestle Dessert Cream
• 7 x Crunchies
• 1 x Blikkie Caramel Treat
• 2 x Pakkies Romany Creams Koekies (Chocolate)

1. Slaan die koekies fyn en sit 1/2 daarvan in ‘n tert bak.
2. Klits die room & Caramel saam, voeg dan 6 van die gekrummelde crunchies by en roer deur.
3. Skep helfde van die mengsel bo-oor die fyn koekies.
4. Gooi die laaste van die fyn koekies en dan die laaste helfde van tert mengsel weer bo-oor.
5. Krummel die laaste Crunchie bo-oor vir versiering en plaas oornag in die yskas.

Translation

Crunchie Ice Cream Pie

• 2 x Tins of Nestle Dessert Cream
• 7 x Crunchies
• 1 x Can of Caramel Treat
• 2 x Packs of Romany Creams Biscuits (Chocolate)

1. Crush the cookies and put 1/2 of them in a pie dish.
2. Whisk together the cream & caramel, then add 6 of the crumbled crunchies and stir through.
3. Spoon half of the mixture on top of the fine cookies.
4. Pour the last of the fine cookies and then the last half of the tart mixture on top again.
5. Crumble the last Crunchie on top for decoration and place in the fridge overnight.

Homemade ice cream with only 3 ingredients. No gelatin!

Here’s the recipe for homemade ice cream with just three ingredients: whipped cream, condensed milk, and strawberries. It’s simple, delicious, and sure to surprise everyone with its amazing taste.

Ingredients:

• 500 ml (about 2 cups) whipped cream
• 150 grams (about 2/3 cup) condensed milk
• 100 grams (about 3/4 cup) strawberries, cut into small cubes

Instructions:

1. In a mixing bowl, whip the whipped cream until it forms stiff peaks.
2. Gently fold in the condensed milk until well combined.
3. Add the diced strawberries and fold them into the mixture.
4. Transfer the mixture into a freezer-safe container and smooth the top.
5. Cover the container and freeze for at least 4 hours, or until firm.
6. Once frozen, scoop the ice cream into bowls and serve.
7. Refrigerating the mixture for a couple of hours before freezing can help enhance the flavors, but if you’re short on time, you can skip this step.
8. Enjoy your homemade dessert!

Delicious rum raisin ice cream recipe.

Prep Time: 10 mins
Additional Time: 8 hrs 45 mins
Total Time: 8 hrs 55 mins

Ingredients

• ¼ cup raisins
• ¼ cup dark rum
• 1 quart vanilla ice cream
• ⅛ teaspoon ground nutmeg

Directions

1. Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
2. The next day, remove ice cream from the freezer and allow to stand at room temperature until softened but not melting, about 15 minutes.
3. Scoop ice cream into a large bowl.
4. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well mixed.
5. The rum will soften ice cream and make mixing easier.
6. Pack flavored ice cream back into the carton and refreeze until needed, at least 30 minutes.

Rum Raisin Ice Cream

Rum Raisin Ice Cream is full of rum-soaked raisins mixed in custardy vanilla ice cream with a hint of rum, old school delicious.

Prep Time 15minutes mins
Chill Time 4hours hrs
Total Time 4hours hrs 15minutes mins

Course: Dessert
Cuisine: American
Servings: 6
Calories: 477kcal

Ingredients

• Rum-Soaked Raisins
• ½ cup raisins
• ¼ cup Caribbean rum I use Mount Gay Rum
• Rum Raisin Ice Cream
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup sugar
• ¼ teaspoon kosher salt
• 5 large egg yolks
• 2 tablespoons Caribbean rum I use Mount Gay Rum
• ¼ teaspoon ground nutmeg
• 1 batch of Rum-Soaked Raisins see above

Instructions

Rum-Soaked Raisins

1. Combine raisins and rum in a small jar.
2. Cover with lid and shake to combine.
3. Set aside for at least 4 hours, until the raisins plump up.

Rum Raisin Ice Cream

1. Prepare an ice bath by filling a large mixing bowl with ice and settling a smaller metal bowl into the ice.
2. Add just enough cold water to the larger bowl to float the ice cubes around the smaller bowl.
   In a medium-sized saucepan, combine cream, milk, sugar, and salt.
3. Stir over medium-high heat for about 5 minutes, until steam begins to rise from the surface.
4. Remove from the heat.
5. While the cream mixture is warming, whisk the egg yolks in a medium-sized bowl.
6. Slowly pour 1 cup of the heated cream mixture into the yolks, while whisking vigorously.
7. Continue adding heated cream and whisking until about half the cream mixture has been added to the yolks.
8. Transfer the egg mixture to the saucepan.
9. Cook the mixture over medium heat, stirring continuously with a heatproof spatula, until the mixture is thick enough to coat the spatula, about 5-6 minutes. Immediately remove from the heat and pour through a fine-mesh sieve into the inner metal bowl of the prepared ice bath.
10. Stir in rum and nutmeg.
11. Cool the custard in the ice bath until room temperature, stirring occasionally.
12. Cover and chill the mixture in the refrigerator at least 4 hours, or overnight.
13. When ready to churn, pour into the ice cream maker.
14. Churn according to the manufacturer’s instructions.
15. Transfer the finished ice cream to an airtight container and stir in the rum-soaked raisins and any additional rum from the raisins.
16. Serve immediately or freeze for 2-3 hours for a firmer, scoopable ice cream.

Notes

The job of an ice bath is to cool the ice cream base FAST, more quickly than the refrigerator can do this. Cooling the base quickly halts the cooking process and lessens the chance of pathogens forming.
Yes, this is an extra step, but it’s an important one when making custard-based ice cream recipes.

3 Cups Vanilla Ice Cream
1/4 cups Kahlua Liqueur
1/2 cups Heavy Whipping Cream
1 Whole flake chocolate bar or grated milk chocolate

DIRECTIONS:
Scoop the ice cream into the blender.
Add the liqueur and cream and blend.
Pour the blended mixture into wine glasses.
Crumble or grated chocolate on top. Serve with a straw.
DON PEDRO. 4 or more bowls of vanilla ice cream. 3 ml of vanilla gel. 1k milk. 125 ml room. 2 egg whites. 50 ml whiskey/brandewyn/kahlua/tia maria. Create everything in a moisturizer and pump first 10 seconds at low speed, increase speed and pump until foamy. Create in cold glasses and sprinkle cinnamon/coffee powder/fine cocoa on top. Delivering 2 drinks.

DON PEDRO.
4 of meer skeppe vanilla roomys.
3 ml vanillageursel.
1 k melk.
125 ml room.
2 eierwitte.
50 ml whisky/brandewyn/kahlua/tia maria.

Skep alles in versapper en verpulp eers 10 sekondes teen lae spoed, verhoog spoed en verpulp tot skuimerig.
Skep in koue glase en strooi kaneel/koffiepoeier/fyn kakao bo-oor.
Lewer 2 drankies.

200g/7ozs. packet Tennis biscuits* (or Marie biscuits)
300g/10.6ozs. caramel top and fill (I used home made salted caramel sauce, see recipe below)
600ml/21.2fl ozs. cream (okay I used 400ml cream and 200ml natural yogurt)
3 x 35g Peppermint Crisp bars, roughly chopped

If your supermarket is a relatively large one and has a South African section (some do if you live in an area with a lot of SA expats) then Tennis biscuits are usually found there.

Step 1 – Line a 20x20cm (8x8inch) with parchment.
Place a layer of the Tennis biscuits on the base.
Whip the cream until you get soft peaks and then in another bowl loosen up the caramel sauce by whipping it.
Add the caramel sauce into the whipped cream and then add in the chopped Peppermint Crisp bars.
Step 2 – Spread half of the cream filling on top of the bottom layer of Tennis biscuits, then place another layer of Tennis biscuits and then add the other half of the cream filling (so you have a top, middle and bottom biscuit).
Top with the remaining Tennis biscuits.
Freeze until set and then cut into squares.
Thaw as squares and eat.
Or you can also eat them as an ice cream sandwich.
Home Made Salted Caramel Sauce
1009 butter
2259 light brown sugar
100ml pure cream
Fat pinch of salt (how fat depends on taste)
Step 1 – Melt the butter and the brown sugar in a heavy based saucepan on medium heat until melted and thick.
Add the cream (it may make a bit of a noise) and then allow to become a smooth sauce (make sure that the sugar has dissolved).
Remove from the heat and allow to cool for 15 minutes.
Then sprinkle salt and test for seasoning (it may still be quite hot).
This can last in the fridge for up to 3 weeks to 1 month.

Ryk, romerig en tuisgemaak.
Hier is ‘n resep vir die heerlikste vol room roomys wat jy nog ooit gemaak het met net drie bestanddele.
1 L vars room (yskoud, verkieslik oornag in yskas)
1 blik volroom kondensmelk
1 t vanieljegeursel
Giet jou room in ‘n lekker groot mengbak en voeg vanielje-geursel by.
Klop tot styf en verdubbel die volume met jou elektriese klitser op die hoogste spoed. Vou die kondensmelk in en meng dit mooi deur.
Skep in 2 I roomyshouer en vries vir ses tot agt ure.
Opsioneel:
Vou opgekapte sjokolade of koekies saam met die kondensmelk in.
Siedaar! Jou eie tuisgemaakte roomys.