Tuesday, July 31, 2012

hola chico's

The fun never stops with ice creams flavours, there truly are no rules. OK maybe the meat lovers was a step to far, as i'm often reminded but somebody had to do it.
AB loves Chicos, every birthday or christmas present is always accompanied by a couple of bags of Chicos, transaction complete.
Chico ice cream was the natural progression.
It follows the base ice cream recipe, with the addition of 3/4 of a bag of chicos stirred through when the custard is hot.

Ice cream base

·         6 egg yolks

·         ½ cups sugar

·         3 cups of milk

·         1/2 cup cream (optional)


·         In a heavy base saucepan add eggs, milk, sugar, cream and whisk.

·         Keep stirring over a low heat until the custard thickening enough to coat the back of a spoon.

·         Be careful not to overcook it or it will curdle.
·       Chill on ice or in the fridge overnight.

·         Put into ice cream machine as per manufactures instructions

·         And churn
A few sprinkles and topped with a Chico, must take picture before it melts or gets eaten.

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