It’s been quite a while since the last post. Been tied up with a lot of things, and just couldn’t make the time to post
But here’s an awesome smores ice-cream to make up for the hiatus 😆
It scoops incredibly well, it stay really scoopable in the freezer. It finished really fast, even though I had made a big tub of it. Though I guess I had the largest share 😄
2 cups heavy cream
1 can low fat/full fat condensed milk
100g dark chocolate, or more if you desire
Graham crackers/digestive biscuits
Place the marshmallows on a baking tray lined with foil/baking sheet and toast them in the oven at 180 degrees C for about 5-10min, until awesomely golden.
Melt the chocolate over a double boiler and set aside.
Whip up the cream and the condensed milk till stiff peaks form. I found that I get better results in stiffness when I add in the condensed milk at the start, instead of after the cream has been whipped. Make sure your bowl and beaters are ridiculously cold!
Now have fun crushing in the graham crackers, mixing in the toasted marshmallows (be sure to rip them apart before adding them in! It’s quite hard to break the marshmallow once you add it to the ice-cream base, and finally swirling in the chocolate 😍
Freeze ice-cream for about 6-8hrs at least before serving.