The Cuisinart Ice Cream Challenge has been set: Create a Summer Ice Cream classic with a twist - start with a traditional flavour (Vanilla, Strawberry, Chocolate) and give it your own unique makeover.
I was lucky enough to be selected to take part in this challenge, along with 3 other bloggers - Christina, May and Sabrina and last week we were all in receipt of brand spanking new Cuisinart Ice Cream Deluxe Machines to create our masterpieces.
For my first recipe I opted for a traditional vanilla base and added crushed salted peanuts, chopped up crunchie bars and dark chocolate chips, my take on Nigella's Salty and Sweet Bars in Nigella Kitchen!
SALTED CHOCO HONEYCOMB ICE CREAM
Ingredients: makes 2 litres
600ml Double Cream
250 Granulated Sugar
2 TSP Vanilla Extract
2 Crunchie Bars, chopped
Handful of Salted Peanuts, crushed
Handful of Chocolate Chips
Step 1: Put the bowl in the freezer overnight.
Step 2: Whisk together the cream, milk, sugar and vanilla extract.
Step 3: Place the bowl inside the ice cream maker, switch on then pour the mixture into the machine. Leave it going for 25 minutes.
Step 4: Add the chopped up crunchie bars, peanuts and chocolate chips (reserving a handful of the crunchie bars for sprinkling on top) for the last 5 minutes of churning. The ice cream with be soft set. if you prefer it harder place in an air tight container and freeze for 2 hours.