This week the standard ones were almost two foot tall!
Toffee Ice Cream GF SCD
600ml organic double cream
300ml organic whole milk
Make the Yogurt Cream 2 days ahead following my instructions for making SCD yogurt but using organic double cream and organic whole milk instead.
120ml mild honey
60ml SCD yogurt
tiny pinch salt
1 teasp vanilla extract
Line a small tin with baking parchment, no larger than the one I used which was 14cm x 7cm.
Pour the honey and yogurt into a small saucepan and add a tiny pinch of salt.
Heat on a low light until the yogurt and honey are combined, stirring regularly.
Increase the heat up to medium and bring the mixture to the boil without stirring. Turn the heat to low and put a sugar thermometer into the pan.
Cook stirring frequently until the mixture reaches the soft ball temperature. This process takes about 30 minutes. If you don't have a thermometer, test for the soft ball stage by taking a little of the toffee and dropping it into a saucer of ice cold water. It is ready when it easily forms a ball in the water and flattens when out of the water. Since the toffee is going to be frozen don't worry about being exact.
Take the pan off the heat and add the butter and vanilla extract. Leave for about 10 to 15 minutes for the mixture to cool down. Then beat with a wooden spoon until it becomes thicker and starts to lose its gloss.
Pour into the prepared tin and allow to cool. Place in fridge until ready to use.
This is my recipe which I developed from an old fudge recipe. It's not easy to make fudge with honey instead of sugar and this tastes and behaves more like caramel than fudge and it doesn't go rock hard when frozen.
Vanilla Ice Cream
600ml SCD Yogurt Cream
60-80ml mild honey
1 generous tablsp vanilla extract
Pour the yogurt into a bowl with a pouring spout. Add in the vanilla extract and the honey. This toffee ice-cream recipe is quite sweet so start of with 60ml of honey. You can taste the mixture!
Whisk together using a hand or an electric whisk until the ingredients are combined.
Pour the yogurt into the ice-cream maker and freeze according to your manufacturers instructions.
Take the toffee out of the fridge and divide it into small pieces. It has a chewy caramel texture and is very sticky! I wondered whether putting it in the freezer might help in the cutting stage.
It's not a good idea to add pieces to the mix as it is churning since it tends to dissolve and makes the ice cream VERY sweet, so I add them in chunks. Spoon a quarter of the frozen yogurt into a clean container and spread over a third of the toffee pieces.
Repeat the process until there are four layers of frozen yogurt and three layers of toffee pieces.
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This recipe was linked to Sugar Free Sunday, Grain Free Tuesdays, Gluten-Free Wednesdays, Real Food Weekly, Allergy Friendly Friday, Gallery of Favorites, Flu Fighting Foods Blog Hop, Allergy Friendly Friday