The afternoon we arrived home from the hospital post-appendix, one of the very first things I did after I got Daughter settled was to ring our naturopath.
“What do I feed her to get her back on her feet?”
was the question I asked. I must admit I was a little taken aback by the response:
“Feed her ice-cream, of course.”
Personally I’m not a big fan of ice-cream, but since I’ve started making this recipe I’ve been happy to have some (almost) every night!
600 mL pure cream
1 can of condensed milk
2 teaspoons of ginger juice
200 grams of chocolate
Melt your chocolate over a saucepan of water. Remove from heat and add the condensed milk, cream and ginger juice to the melted chocolate. Beat with electric mixer until mixture thickens. Freeze until ready. That easy!
I’d say that the ginger juice is optional. I’ve made a batch without it, but it really does add a little extra zing. To get my ginger juice I take a chunk of fresh ginger in to our local cafe and the owner graciously juices it for me in her juicer (thank you Edwina!).
We’ve also made a mango batch – half of a mango whizzed up and added to the mixture instead of the chocolate.
Other flavours in the planning are: caramel sauce swirled through; grated chocolate (kind of like chocolate chips); crushed macadamias and adding a punnet of whizzed up strawberries.
All I know is that it is a hit. Here’s the evidence!
I love that I know exactly what is in my homemade icecream.
You only need a couple of generous teaspoons to satisfy a sweet craving. And it really did help Daughter with her convalescence.
Icecream…. health food?! I’d say yes.