Glacé de 3 ingrédients!

This scrumptious ice cream is so simple (only 3 ingredients!) and yet is always a winner. I have to give all credit for this recipe to Mrs Williamson, the lovely mummy of my good friend Sarah who I met at Vet School. The Williamson family own a dairy farm in Cumbria and this ice cream is just one of the many gorgeous homemade dishes I have experienced in their home.

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Ingredients:

  • 300ml Double Cream
  • 395ml tin of condensed milk
  • 4 x 40g bars of Crunchie (or Dime or any other chocolate you fancy chopping up and trying!)

Method:

1. Pour the double cream into a dish and whisk until it is about to turn into thick whipped cream.

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2. Pour in the tin of condensed milk and gently whisk to combine.

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3. Chop your favorite chocolate bar (Crunchie is advised as the best) and then mix to combine.

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4. Place in a freezable container and freeze overnight!

I have made this ice cream today to serve with a dessert that I am making on Friday so……. watch this space!

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February 2012: Edinburgh Vet School Cake Competition!

The time for the 2013 Vet School cake competition is coming…. and so I thought it would be appropriate to reflect on what I created in 2012 to take 1st place 🙂

My 2012 entry!

Each animal was made up of different shape cakes made up using a vanilla sponge cake mix, baked in various size tins. The heads of the sheep and the highland cow are also made from a small round sponge. The head of the hedgehog is sculpted from ready coloured brown fondant incing. I covered the sheep in butter icing and then mini white marshmallows. I covered the hedgehog in giant milk chocolate buttons and the cow in chocolate butter icing piped in a random highland cow like way!

Currently trying to think of an even more exciting entry for February 2013…. any ideas please do share 🙂