Clementine, toffee & vodka ice cream
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Treat yourself to this delicious, easy-to-make clementine toffee and vodka ice cream - and no need to make your own custard!
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Makes: About 1 ltr
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Skill level: Easy peasy
Ingredients
If you've got an ice cream machine there's no need to whisk the cream in step 1. Just combine the ingredients as in step 3 and pour the whole lot into your ice cream maker. Churn according to the machines instructions then layer with the toffee mixture from step 4.
- 450ml double cream
- 6 clementines
- 500g tub ready-made fresh vanilla custard
- 25g icing sugar
- 4tbsp toffee vodka
- 175g caramel toffee
Method
- Pour the cream into a large bowl and whisk until it's just starting to thicken.
- Peel the clementines and remove any pips. Put the fruit into a food processor and blitz until chopped and juicy.
- Add the clementines, custard, icing sugar and 3tbsp of the toffee vodka to the bowl of cream and fold in. Pour into a freezer container and freeze for about 3 hrs until it's very nearly frozen. Whisk the mixture with an electric mixer or spoon into a food processor and blitz until smooth - this will make your ice cream super smooth and creamy.
- Mix the remaining toffee vodka with the caramel toffee until well blended. Spoon a layer of the ice cream into a container followed by some random drizzles of the toffee mixture. Repeat this layering process a few more times until all the ice cream and toffee is used up. Place in the freezer and leave until firm.
- Make sure you take the ice cream out of the freezer 15 mins before you want to serve it so that it's soft enough to scoop.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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