Two days later it was raining and for a week we were living with permanent grey skies, constant drizzle and the occasional downpour. I sort of took a mini holiday/sick week and pretty much spent the last week watching tv series with my laptop on my lap staring at a blank screen; bloggers block? Although I guess it was more lack of concentration than anything else. So here I am on a sunday evening writing this while my bed sheets dry with a coffee and film on standby as a reward for my spectacular efforts.
I guess this recipe is not quite so suitable now the season has changed, but I have always preferred my ice cream in winter; there's just something about the cold, eating ice cream and burying yourself in a sea of blankets. But if you're a warm weather ice cream lover, which I suppose most people are, just curl up by the fire and eat it, it's almost like it's summer again...right? You're just a little bit closer to the "sun".
When I said i whipped this up I wasn't kidding; I think it takes more time getting the ingredients out than it does to make this.
You will need:
1 tin (397g) condensed milk
1 tsp ground cinnamon
2 tsp vanilla extract
600 ml (1pt) double cream
2 blueberry muffins
4-6 tbsp blueberry jam
In a bowl mix together the condensed milk, cinnamon and vanilla extract.
In a separate bowl whisk the cream until soft peaks form.
Crumble your blueberry muffins, you can use my recipe here
Fold the muffin crumbs and the milk mixture into the cream until evenly combined.
Pour the mixture into a lidded freezer-proof container (or use foil) and swirl through the jam.
Freeze for a minimum of 5 hours
Take the ice cream out about 20-30 minutes before serving so it's at a scoopable consistency.
I made my ice cream in loaf tins and filled a 2lb and a 1lb tin, I believe it makes roughly 1.5 litres; but don't hold me to that.