| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Vegan |
Sainsbury’s, Sainsbury11 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Cornflour |
| 900 |
ml |
Soya milk; (1 1/2 pints) |
| 1 |
|
Vanilla pod |
| 2 |
tb |
Sugar |
| 50 |
g |
Solid vegetable oil; (2oz) |
| 125 |
g |
Milk free plain chocolate; (4oz) |
| 125 |
g |
Glace cherries; halved (4oz) |
| 50 |
g |
Mixed peel; (2oz) |
| 50 |
g |
Raisins or sultanas; (2oz) |
| 50 |
g |
Toasted flaked almonds; (2oz) |
| 4 |
tb |
Rum or brandy; clarified without |
|
|
; animal derived |
|
|
; ingredients |
INSTRUCTIONS
Place cornflour in a large bowl and blend to a paste with a little of
the milk.
Place the remaining milk in a saucepan with the vanilla pod, sugar,
fat and chocolate. Heat gently to boiling point then pour over the
cornflour and mix until combined.
Return the mixture to the saucepan and bring to the boil, stirring
continuously. Remove from the heat, cover and leave to cool.
Remove the vanilla pod and liquidise the mixture. Pour into a
freezer-proof container and freeze until solid around the edges.
Whisk well and return to the freezer.
Repeat this process one more time, but this time stirring in the
fruit, nuts and alcohol. Freeze until solid.
Remove from the freezer at least 1 hour before serving and allow to
soften.
Converted by MC_Buster.
NOTES : A delicious vegan icecream.Note the overall time includes 2
hours freezing time.
Converted by MM_Buster v2.0l.
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