We couldn’t resist the cuteness of this cookie-dough snowman – and the spicy Christmas ice cream makes for a delightful summer treat for the holidays.
Spicy Christmas ice cream
Spicy ice cream
- 10 extra-large egg yolks
- 170g sugar
- 100g condensed milk
- 500ml (2 cups) fresh cream
- 500ml (2 cups) milk
- 2,5ml (½ tsp) cinnamon
- 3 cardamom seeds
- cookie-dough snowman
- Woolworths Almond & Butter Crunch, to serve
For the spicy ice cream, whisk together the eggs and sugar in a free-standing blender until light and creamy, 5 minutes. Add the condensed milk and whisk for a further 5 minutes.
Heat the cream, milk, cinnamon and cardamom in a medium-sized saucepan over medium heat until just before boiling. Remove from heat and set aside, 3 minutes. Remove the cardamom and add the hot cream mixture to the yolk mixture while blending on high speed.
Place the mixture in an ice-cream churner and churn until set. Alternatively, freeze the ice cream and blend every 30 minutes in a free-standing blender until set.
To assemble, add scoops of the ice cream to 6 bowls, using a wooden skewer to secure each snowman in place. Top with shards of almond and butter crunch and serve.