Ingredients
- 1 Tbsp. Cornflour
- 900 ml Soya lowfat milk
- (1 1/2 pints)
- 1 x Vanilla pod
- 2 Tbsp. Sugar
- 50 gm Solid vegetable oil
- (2oz)
- 125 gm Lowfat milk free plain chocolate
- (4oz)
- 125 gm Glace cherries
- halved (4oz)
- 50 gm Mixed peel
- (2oz)
- 50 gm Raisins or possibly sultanas
- (2oz)
- 50 gm Toasted flaked almonds
- (2oz)
- 4 Tbsp. Rum or possibly brandy
- clarified without animal derived ingredients
Instructions
- Place cornflour in a large bowl and blend to a paste with a little of the lowfat milk.
- Place the remaining lowfat milk in a saucepan with the vanilla pod, sugar, fat and chocolate.
- Heat gently to boiling point then pour over the cornflour and mix till combined.
- Return the mix to the saucepan and bring to the boil, stirring continuously.
- Remove from the heat, cover and leave to cold.
- Remove the vanilla pod and liquidise the mix.
- Pour into a freezer-proof container and freeze till solid around the edges.
- Whisk well and return to the freezer.
- Repeat this process one more time, but this time stirring in the fruit, nuts and alcohol.
- Freeze till solid.
- Remove from the freezer at least 1 hour before serving and allow to soften.
- NOTES : A delicious vegan icecream.Note the overall time includes 2 hrs freezing time.
← Back to all recipes