This blog post is going to be short, sweet and easy because let’s face it, Christmas is coming and none of us have any time left to be fussing about at this point. I know I don’t, I haven’t even done my Christmas shopping… oh how I wish I was joking right now.
Also, with this 30+ degree heat we’ve been having, I thought I’d make my Christmas recipe something that can cool us down on Christmas day. Ice ice baby.
Let me introduce you to Walnut Spiced Ice cream. Super easy to make, it’s no churn and if you don’t have time to bake the shortbread crumb, you can shoot out and buy a packet. I know, I know it’s cheating, but hey, I said I would make it easy.
Here’s what you need:
- 500mls of fresh cream
- 1 can of sweetened condensed milk
- 1/4 tsp of cloves (omit if you don’t like it as I know some people don’t)
- 1/2 tsp of powdered cinnamon
- 1/2 tsp of powdered nutmeg
- 1/4 tsp of crushed ginger (fresh, otherwise powdered is fine)
- 1/4 cup of walnuts
For the crumb – you can find my shortbread recipe here or you can purchase it if you’re not in the baking mood.
In a blender, add ALL of your ingredients (I’ll repeat, I said this would be was easy) blend until smooth and transfer into a freezer safe container. For the first 3 hours, take the mixture out of the freezer on the hour, every hour and stir. From there, leave it in the freezer overnight before serving.
Dish it up in your favourite bowl and top with your shortbread crumb.
I hope you all have a very Merry Christmas and a wonderful New Year! Thanks for all your support in 2017 – see you in 2018!