ice age – outdoors & indoors!
Servings: 8
ingredients:
- 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
equipment:
- electric handheld mixer
- egg whip
how to:
- 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.
Notes
Prep Time: includes roasting flaked almonds (if necessary)!
Roasted flaked almonds: If you like the ice-cream less crunchy just take less of the amount in the recipe.
Oranges: I used rather small oranges (about 200 g each).
Orange liqueur: you may add up to 6 tbsp if you like.
The ice-cream gets rather stiff when lounging in the freezer for several days. Remember to get it out of the freezer & into the fridge about 20-30 min before serving.