Tag Archives: condensed milk

CRANACHAN ICE CREAM (no churn)

cranachan ice cream

I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s a damn fine excuse to eat cranachan.

cranachan ice cream

Seriously, who can say no to a combination of whisky, raspberries and cream. It’s just glorious. This year I’ve refreshed my usual recipe (this one over here… https://colonialcravings.wordpress.com/2014/01/25/cranachan/) and turned it into a wonderful, easy peasy, no-churn ice cream. This is truly heavenly, I think it might be my new favourite of all the no-churn ice cream recipes on here. The sharp ripple of raspberry sauce nicely cuts through the richness of the whisky ice cream and the honey coated granola clusters add a really nice crunch.
This makes double the amount of my other ice-cream recipes – which is just as well because it’s really, really good!

cranachan ice cream

Ingredients

150g raspberries (frozen is fine)
2 tbsp icing sugar
90g oats
3 tbsp honey
1 1/2 tbsp oil (anything with a mild flavour)
pinch of salt
600ml double cream
350g condensed milk
50ml whisky

cranachan ice cream

Pre-heat your oven to 170°c. Gently heat the salt, oil and honey to melt and combine them and toss the oats in this. Spread the mixture out on a baking tray, keeping things clumped together a bit. Bake the oats for 25 minutes, until they are golden brown. Leave them to cool and crisp up on the tray and then break up the clumps a little.
Warm up the raspberries (in a small pan or the microwave) to encourage them to release their juices and then mash them and push them through a sieve. Stir the icing sugar into the resulting puree and set it aside to cool.
Pour the cream and condensed milk into a large mixing bowl and beat them with an electric mixer until they are quite thick and fluffy. Add the whisky and beat the mixture again until it holds soft peaks. Fold in the cooled granola.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the raspberry sauce through it. Freeze until solid.

cranachan ice cream

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RUM ‘N’ RAISIN FUDGE (small batch)

rum & raisin fudge

Fudge is now my go-to recipe when I have a little bit of condensed milk to use up. I find making it in small batches much easier on the wrist too as it requires so much less beating!

Rum and raisin is a classic fudge combo and they’re wonderful rich flavours for this time of year. I like to steep my raisins in the rum as I think this makes them plump up a bit more and it also means that some of the ‘raw’ alcohol flavour burns off a bit. This is rich and mellow and creamy and wholly indulgent. There’s enough here to share but it’s totally up to you if you do or not!

Ingredients
Cuts into 12 big pieces

50g raisins
50ml dark rum
200g condensed milk
55g butter
125g soft brown sugar
100g granulated sugar
75ml cream
1 tsp vanilla paste

rum & raisin fudge

Put the rum and raisins in a decent sized pan and gently heat them for a minute or two.  Put the raisins in a mixing bowl but don’t worry about cleaning out the pan properly.
Combine all of the other ingredients except the vanilla in the pan and melt it together over a low heat. Stir it well as it melts to ensure that the sugar is completely dissolved.
Increase the heat a bit to bring the mixture to boiling point. Continue to gently stir it (you don’t want to splash yourself!) to stop the mixture catching on the bottom of the pan and burning. Let the mixture bubble for about 10 minutes, it should darken a little and have reached ‘soft ball’ stage when it’s done. You can check for ‘soft ball’ using a sugar thermometer or by dropping a little of the mixture into some ice-water. It should form a soft ball, obviously!
Once you’ve reached soft ball stage you can remove the pan from the heat and pour the hot fudge into the bowl containing the raisins. Add the vanilla paste and then beat the living daylights out of the fudge with a wooden spoon. You’ll need to keep beating it for quite some time but eventually it should start to lose its glossiness and become thicker with a slightly crystallised texture.
Pour the fudge into a small tin lined with grease-proof paper, smooth off the top and leave it in the fridge to cool completely before cutting into squares and lifting it out of the tin.

rum & raisin fudge

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THAI ICED COFFEE ICE CREAM

Thai coffee ice cream

I have to admit that despite having been to Thailand a couple of times I’d never actually heard of Thai iced coffee until I moved out here. I suspect that this is because the only things I’ve ever drunk in Thailand have been water, beer and once (regrettably) an excess of Sangsom and red bull.
I actually find the flavour of this a little bit reminiscent of the Camp coffee that there always seemed to be a bottle of in my Grandmas kitchen cupboard, this might be why I love it so much. I’ve been a fan of coffee and cardamom together since I made some little chocolate pots flavoured with the same combination. (https://colonialcravings.wordpress.com/2013/08/26/coffee-and-cardomon-chocolate-pots/) This ice cream is sweet, creamy and fragrant with just a hint of bitterness from the coffee. Utterly delicious.
It’s a no-churn recipe too which means that you can have a batch in the freezer in double-quick time.

Thai coffee ice cream

Ingredients

175g condensed milk
300ml double cream
1 tsp instant espresso powder
1/2 tsp ground cardamom
1/2 tsp vanilla paste
1/2 tsp almond extract
1/8 tsp ground cinnamon
1 tbsp hot water

Thai coffee ice cream

Combine the spices with the coffee and mix this with the hot water, vanilla and almond extract. Leave this to cool.
Beat together the cream and condensed milk in a large bowl using an electric mixer until it is thick and fluffy. Add the cooled coffee mixture and beat again for a further 30 seconds to a minute, until you have a uniform pale coffee colour.
Transfer the ice cream mixture to a freezable container and freeze until firm.

Thai coffee ice cream

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OLD FASHIONED NO-CHURN ICE CREAM

Old Fashioned ice cream

Before we start I should probably clarify that this is a recipe for Old Fashioned flavour ice cream, not ‘olde fashioned’ ice cream. No mis-placed ‘e’s here I’m afraid.
It’s boozy and creamy with a nice tangy bitterness from the orange. The flavour actually reminds me a bit of my mums Christmas ice cream, which I realise makes it seem out-of-place for springtime, but it’s pretty tasty so I’m prepared to overlook it!
This one is a special request from Mr Colonial Cravings. I believe his thought process went like this, “I quite like Old Fashioneds. I quite like ice cream. I think that they should be friends.” I have to say that they certainly seem to get along famously. I think this could be the start of a beautiful friendship…

Old Fashioned ice cream

Ingredients

85g pitted cherries (frozen ones work well)
300ml double cream
175g condensed milk
40ml good bourbon (I used Woodford Reserve)
1 tsp vanilla paste
zest of 1 large orange

Put the condensed milk and cream in a large mixing bowl and beat it until it is light and fluffy and forms quite stiff peaks. Add the vanilla, bourbon and orange zest and beat the mixture for a further minute or two. Now carefully fold the cherries through the creamy mixture. Pour the whole lot into a freezer-proof container and freeze it for several hours, until it is set firm. What could be easier…?

Old Fashioned ice cream

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BOURBON CHAI FUDGE

Chai bourbon fudge

I think that I may be very suggestible, I’m probably an advertisers dream. (Shame for them that I don’t have a disposable income at the moment.) I’ve been reading the Vish Puri detective series and it makes me really crave both chai and whisky. Whenever he has some, I want some and I’m not even really a whisky drinker. Mind you I also always want to drink butterbeer when I read Harry Potter. That is until I tried it on the studio tour, that stuff is not as pleasant as it sounds!
I’ve made some chai infused bourbon before (https://colonialcravings.wordpress.com/2014/03/28/mumbai-moonshine/) so I know that they’re flavours that go together but I really wanted to try something different with them. I also wanted to make something for Mr Colonial Cravings for Valentines day so a pretty box of fudge seemed like the ideal solution.
This is another small-batch recipe so it’s pretty quick to make too.

Chai bourbon fudge

My spice blend is the same one that I use in my Coconut Chai Granola; 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cloves, pinch of ground coriander. By all means use a pre-mixed blend if you have one that you prefer.

Ingredients

200g condensed milk
55g butter
125g soft light brown sugar
100g sugar
40ml milk
35ml cream
1 1/2 tsp chai spice blend
1 tsp vanilla paste
1 tbsp bourbon

Gently melt everything but the vanilla and bourbon in medium-sized pan over a low heat Stir it constantly to make sure that the sugar is completely dissolved.
Increase the heat a little and bring the mixture to boiling point. Carefully stir the mixture to stop it from catching on the bottom of the pan and burning. Let the mixture bubble for about 10 minutes, it should darken a little and have reached ‘soft ball’ stage when it’s done. Make sure that you continue to give it a carefull stir every now and then.
Remove the pan from the heat and let it sit for a few minutes to cool a little. Begin beating the mixture, after about a minute of beating add in the vanilla and then the bourbon.
As you beat the fudge it should cool and thicken. You want it to become ever so slightly grainy and lose its shine. This does take quite a lot of elbow grease I’m afraid, although I found that once the mixture has cooled a bit you can use a handheld electric mixer to beat it. It will still take a while but it will reduce your risk of getting RSI in your arm.
Pour the thickened and cooled mixture into an appropriate size tin or dish, lined with parchment, and spread it out into a thick layer. Leave the fudge to set and become completely firm before cutting into squares and removing from the tin.

Chai bourbon fudge

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MINI ICED CHRISTMAS PUDS

Iced Christmas pudding

My mum makes the best iced Christmas pudding. No argument. These however are a very good quick and easy alternative. They hardly take any time at all to prepare but make a very impressive dessert. They are also considerably lighter after your Christmas dinner then the traditional option.
Make sure that you use a fat-free mincemeat in these, any with fat in them tend to give the ice cream a slightly funny texture once it’s frozen. This is my recipe for it, https://colonialcravings.wordpress.com/2013/12/02/fat-free-mincemeat/.

I like to serve these smothered in my boozy hot chocolate sauce, https://colonialcravings.wordpress.com/2014/04/04/no-churn-malted-milk-ice-cream-with-boozy-hot-chocolate-sauce/. It is Christmas after all.

Ingredients
makes 4-6 (depending on how big your moulds are)

300ml double cream
175g condensed milk
150g fat-free mincemeat
2 tbsp whisky/rum
extra glace cherries (optional)

Line your mini pudding basins with cling film to help you to remove the ice cream for serving.
Beat the cream and condensed milk together until they are really thick and fluffy. Add the mincemeat and whisky and beat again. Divide the mixture between the moulds and cover the tops with more cling film. Freeze until solid.
Carefully unmold the iced pudding and remove the cling-film before pouring on a generous amount of chocolate sauce.

Iced Christmas pudding

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SMALL BATCH BALSAMIC FUDGE

home made balsamic fudge

Regular readers may have noticed that I do love to make no-churn ice cream recipes. These recipes are great but, unless I make a double batch,they do always leave me with half a tin of condensed milk languishing in the back of my (cavernous American-style) fridge. This is quite a good solution to the ‘problem’.

Fudge making is somewhat of a Christmas tradition with my friends back home, every year we make a huge batch to give to our families. I have to confess that it’s not always that successful. It frequently ends up like grainy Scottish tablet rather creamy fudge. I think that this is partly because we try to make such big quantities in one go (never advisable) and partly because it’s also traditional for us to drink mulled wine whilst we make it which results in rather half-hearted beating.

home made balsamic fudge
This is definitely the creamiest fudge I’ve ever produced. I think that like adding lime juice to Key lime pie fillings, the vinegar helps to thicken the fudge mixture. Mr Colonial Cravings favourite Hotel Chocolat chocolates are the balsamic caramels so I know that this will have at least one fan.
You can, of course, just use milk in the mixture but I like to add a touch of cream – you can take the girl out of the West Country but you can’t take the West Country out of the girl…

Ingredients

Cuts into 12 big pieces

200g condensed milk
55g butter
125g soft brown sugar
100g granulated sugar
40ml milk
35ml cream
1 tsp vanilla paste
1 tbsp good balsamic vinegar

Combine everything but the vanilla and the balsamic vinegar in a sizeable pan and melt it together over a low heat. Stir it constantly to make sure that the sugar is completely dissolved.
Increase the heat a little and bring the mixture to boiling point. Continue to stir it (carefully, you don’t want to splash hot molten fudge on yourself!) to stop the mixture catching on the bottom of the pan and burning. Let the mixture bubble for about 10 minutes, it should darken a little and have reached ‘soft ball’ stage when it’s done. You can check for ‘soft ball’ using a sugar thermometer or by dropping a little of the mixture into some ice-water. It should form, you guessed it, a soft ball.
Remove the pan from the heat, ideally put it on a cool, heat proof surface and start to beat the life out of the fudge. I have granite counter tops which are usually quite cool so I put the pan on them and find that it does speed up this process a little. After about a minutes beating add in the vanilla and then the vinegar.

home made balsamic fudge
As you beat, the fudge the mixture should cool and thicken, it’ll be ready about five minutes after you think that you can’t possible beat it for any longer. Sorry, I promise it’ll be worth it.
Pour the thickened and cooled mixture into an appropriately sized (depending on how thick you want it to be) tin or dish, lined with parchment, and spread it out into a thick layer. Leave the fudge to set and become completely firm before cutting into squares and removing from the tin.

home made balsamic fudge

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