Homemade Chocolate Chip Ice Cream You will need: Cream … we used single (1 large pot and 1 small tub) and double (1 small tub) 200g Sugar 2 tsp Vanilla essence Seed from 2 vanilla pods Grated Milk Chocolate (a generous portion!) Fruit and Sprinkles to serve
Using an ice-cream making machine, it’s really difficult … throw everything in (except grated chocolate), and press ‘go’! It churns and freezes at the same time – only annoyance is the noise it makes! When it looks thick and ice-creamy (anything from 30mins to an hour), add the grated milk chocolate, and when thoroughly mixed, pour into a tub and leave in freezer until ready to eat. Oh, and don’t forget to do a taste test before you tub it up! Yum!
Brandy Snap Baskets You will need: 55g Butter 55g Demerara Sugar 55g Golden Syrup 50g Plain Flour ½ teaspoon of Ground Ginger ½ teaspoon of Lemon Juice 1.
Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then oil 4 small upturned dishes (to mould the baskets over).
2.
Measure the butter, sugar and syrup into a small pan.
3.
Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil.
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