Recipe: Swizzels Ice Cream

• Prep Time: 5 mins
• Cook Time: Freeze Overnight

Serves: 10-12

Category: Dessert

Ingredients

Base Ice Cream Mixture
• Double Cream 450ml
• Condensed Milk 397g
• x2

Parma Violet Ice Cream

• Parma Violet 320g, crushed
• Water 180ml
• Caster Sugar 225g

Squashies Ice Cream

• Squashies
• Raspberry Syrup 300ml

Method

Base

1. Make sure the condensed milk and double cream are chilled
2. Whisk the double cream until thick with an electric whisk and then add the condensed milk
3. Whisk until thicker still; this is the base of your mix

Drumstick

1. Make the base mixture and pour half into a loaf shaped tin
2. Add Jam or Ice Cream Syrup to the remaining half of the mixture
3. Pour the raspberry into the tin and swirl together (but not too much you don’t want to mix it all together into one colour)
4. Freeze overnight

Palma Violets

1. Crush 320g of Palma Violets in a pestle and mortar until they’re a fine dust
2. Add the crushed Palma Violets to a pan along with caster sugar and water
3. Heat on low for 5-10 minutes until it turns into a syrup (don’t let it burn!)
4. Sieve the syrup into a bowl to remove any lumps or undissolved bits of Palma Violets and set to one side
5. Once cooled, mix with the base ice cream mixture
6. Freeze overnight