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Sawine Ice Cream

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  • Total: 50min
    Preparation: 50min
  • Portions: 10.00
  • Difficulty: Easy

Utensils

  • Pan
  • Pan
  • Whisk
  • Spoon

Nutritional information

Ingredients

  • 4 Cups CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 1 Stick Cinnamon Powder
  • 3 Units Whole Cloves
  • 1/2 Cup Parched Vermicelli Broken into small pieces
  • 1 Can Nestlé Sweetened Condensed Milk 395G Tin
  • 3 Units Egg Lightly beaten
  • 1 Teaspoon Vanilla Essence
  • 1 Can Nestlé Cream 300G Tin
  • 1/3 Cup Maraschino Cherries Chopped
  • 1/3 Cup Raisins, Seedless
  • 1/2 Cup Toasted Slivered Almonds

Instructions

    1. In a saucepan, heat 2 cups of Evaporated Milk with cinnamon stick and cloves. Add vermicelli and cook for 5 minutes or until vermicelli is tender. Set aside

    2. In a large saucepan, heat remaining Evaporated Milk to 175 degrees; add Sweetened Condensed Milk and stir to mix. Whisk a small amount of the hot milk mixture into the eggs to temper. Add tempered eggs slowly to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon

    3. Remove mixture from heat, cool quickly by placing the pan in a bowl of ice water; stir for 2 minutes. Stir in the cooked vermicelli, vanilla essence and Cream.

    4. Place in an ice cream maker and follow manufacturer's instructions. When mixture is firm, incorporate chopped cherry, raisins and almonds.

    5. Place in a freezer until ready to serve.

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