tupperwear ice tups!

[Nelle]

Does home-made ice-cream have egg in it, is that why you can't have it?

I love my yoghurt icy-poles. With your iced coffee, I'd just try it, and if it doesn't work great, just turn it into a milkshake or something.

[Indadhanu]

OOOOOOOOOOOOh yeah... well I just got an ice-cream maker and it says you can do egg yolks, milk and cream or you can just use condensed milk and cream...?

[Olive]

yeah the 'real' stuff has egg yolks, have found some with condensed milk, but want to avoid that much sugar!! i remember mum making milk with evaporated milk....mmmmmm offf to look...
thanks chicks!
i did make one earlier with was mango puree with lightly whipped cream, its in the freezer now! needs passionfruit added later after another mixing

[Nelle]

Mate that sounds delish.

[Olive]

nelle hun id tell you to come over and enjoy it with me but it wont be ready till this evening

[Rouge]

Super Simple Nutella Ice Cream

- 350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) store-bought chocolate hazelnut spread, preferably all-natural and organic
- 410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) evaporated milk

Makes about 750 ml (3/4 quart).

You mix it together and pour it into a churn (or in your case popsicle moulds.) Its YUMMO!

[Olive]

OHHHHHH cai that sounds yummmmmmm!
i was hoping you'd pop in!!


found this one!!

Preparation Time 10 minutes

Cooking Time 5 minutes

Ingredients (serves 6)
2 tsp powdered gelatine
60ml (1/4 cup) cold water
1 x 375ml light & creamy evaporated milk (Carnation brand)
1 vanilla bean, split
80ml (1/3 cup) light thickened cream
Method
Sprinkle gelatine over the water in a small heatproof jug. Place jug in a small saucepan of simmering water and whisk with a fork until gelatine dissolves. Set aside for 2 minutes to cool slightly.
Combine evaporated milk and vanilla bean in a medium saucepan and bring to the boil over medium heat. Remove from heat and stir in gelatine mixture. Set aside for 15 minutes to cool.
Use an electric beater to whisk the cream in a small bowl until frothy.
Use tongs to remove the vanilla bean from the milk mixture. Use a sharp knife to scrape seeds from vanilla bean into the milk mixture. Discard bean. Use an electric beater to whisk the milk mixture in a large bowl until frothy. Gradually pour in cream and whisk until combined.
Pour mixture into a 2L (8-cup) capacity shallow metal container. Cover with foil and place in the freezer for 3 hours or until just set.
Roughly break up ice-cream with a large metal spoon and transfer to a bowl. Beat with an electric beater until smooth and doubled in size. Quickly return to container. Cover with foil and freeze for another 4 hours or until firm. Scoop into serving glasses to serve.

[Ellibam]

the eggs are cooked though.....
you make a true custard... so you should be able to have them.

cai that sounds awesome

[Indadhanu]

Elli...... lol I'm a dill, just looked it up and you are right, well my recipe says to mix them over the stove, like a custard, then cool and into the mixer. Maybe theres a raw egg recipe?

[Olive]

your right eli, for some reason ive been thinking it wasnt cooked!! its very similar to making custard as i made it from stratch for christmas!!


snap leash!!