It’s pre-Xmas season & the temperatures drop – we even already had some snowflakes (lasting for about 6 h!). Time to think about some pre-Xmas & Xmas treats …
I decided on the spur of the moment to create a combined winter-pre-Xmas&Xmas ice-cream! I imagined some vanilla white ice-cream w/ specks of dark chocolate, w/ the nutty flavour of roasted almonds & orange aroma … no cinnamon, no nutmeg, no cloves, no coriander, no gingerbread flavour or any other traditional spicy Xmas cookie flavour …
Alas! Nothing changed: I didn’t stock up my kitchen equipment w/ an ice cream machine – so we’ll go for no-churn ice-cream as before.
An essential ingredient, however, are roasted flaked almonds for their nutty aroma. We start w/ a packet of flaked almonds: it may be a rather large packet because roasted flaked almonds are fine for a lot of cakes & desserts.
Grip your non-stick pan, add the white flaked almonds & heat it up. Careful: Stir continuously! Don’t leave the kitchen – better: don’t leave the stove! The flaked almonds roast next to no time. (If once burnt the mess is ready for the bin!)
What a flavour in your kitchen – overall your home!
After having prepared roasted flaked almonds take an appropriate share for our ice-cream (store the rest in a screw-top jar!) & assemble all the rest … (the usual suspects!) …
… especially:
- condensed milk
- whipped cream
- a vanilla pod
- dark chocolate flakes
- organic oranges
- orange liqueur.
We need the zest of 2 oranges & the juice of 1 orange. Grate the zest & squeeze the juice & mix w/ the orange liqueur.
Scrape the vanilla seeds out of the vanilla pod & mix w/ the condensed milk.
Finally whip the cream until stiff.
So we’re ready now for combining …
Start w/ the condensed milk & the vanilla seeds, then add the dark chocolate flakes & the roasted flaked almonds.
Add the orange mix & finally fold in the whipped cream.
That’s our ice-cream mess before freezing. Just pour it in an appropriate container & off to the freezer.
After at least 6-8 h of lounging in the freezer …
(If the ice-cream is for several days in the freezer (-18° C) it’s best to get it our about 20-30 min before serving – it’s creamier & easier to scoop.)
Enjoy!
- 400 g condensed milk (1 can)
- 400 g whipped cream
- 2 organic oranges (2 x zest, 1 x juice)
- 50 g roasted flaked almonds
- 50 g dark chocolate flakes
- 1 vanilla pod (seeds only)
- 3 tbsp orange liqueur
- electric handheld mixer
- egg whip
- Roast flaked almonds in a pan.
- Grate the orange zest of both oranges & squeeze the juice of 1 orange (about 4 tbsp orange juice).
- Scratch the vanilla seeds out of the vanilla pod.
- Whip the cream until stiff (w/ the electric handheld mixer).
- Combine condensed milk, vanilla seeds, orange zest, orange juice, roasted flaked almonds, chocolate flakes & orange liqueur w/ an egg whip.
- Fold in the whipped cream.
- Fill in a container (about 1000 ml) & put it in the freezer for about 6-8 h.
