Muffin Ice Cream
This recipe takes leftover muffins to a whole new level, transforming them into a delightful treat that combines the cozy comfort of muffins with the dreamy creaminess of ice cream. With a touch of brandy and a genius mix of ingredients, each spoonful is a tantalizing dance of flavors that will have your taste buds begging for more. Perfect for indulging in a unique dessert experience that is both nostalgic and luxurious.
— Constant Cookbook
Ingredients
- 3 or 4 leftover muffins (bran, banana, wholemeal and oat work well)
- Generous slug brandy
- 2-300ml vanilla ice cream, softened
- 600ml natural yogurt
- 250g golden caster sugar
- 3 egg whites
Instructions
- Crumble muffins into a bowl and dowse with brandy. Leave 5 mins to soak.
- Stir the ice cream, yogurt and sugar together.
- Add ice cream mix to the muffins and brandy, mixing thoroughly (some muffin should be almost a puree).
- Freeze in an ice cream tub for 2 hours, then remove from freezer and allow to soften before beating.
- Stiffly whisk the egg whites and stir into the ice cream using figure of eight movements.
- Return to the freezer.
- Repeat freezing and stirring twice more until mix is scoopable. Soften prior to serving.
Yield
Makes 1 litre
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