Friday, 23 May 2014

STRAWBERRY SWIRL ICE CREAM AND SHORTBREAD

STRAWBERRY SWIRL ICE CREAM

450g Fresh strawberries,hulled
397g Tin condensed milk
600ml Whipping or double cream
2tsp Vanilla extract
Puree the strawberries using a blender and set a little aside if you'd like some bright red swirls,and stir in 1/4 of the condensed milk to the rest.Whip the cream until it forms soft peaks.Carfully stir the vanilla extract and the rest of the condensed milk into the cream.Swirl the strawberry mix into the creamy mix,then swirl in the reserved puree.Spoon into tubs and freeze overnightMakes about scoops





SHORTBREAD

100g unsalted butter,softened
60g caster sugar,plus a little extra for decorating
1tsp vanilla extract
150g plain flour
25g cornflour
pinch of baking powder

Preheat the oven to 180c/fan 160c/gas 4.Line a baking tray with greaseproof paper.Cream together the butter, sugar and vanilla extract.Mix in other ingredients and roll into a ball.Place on a baking tray and flatten into a round of about 20cm diameter.Scare it with 12 triangles,pinprick lightly with a fork and bake for 15-20 mins.Cut into triangles while warm.

Makes 12 triangles

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