Serve : 4-6DSC_0266


4 cups Full cream milk

1 cup Double cream

½ tin Condensed Milk

1 tbsp. Orange Zest

2 tbsp. Caramel sauce

4 tbsp. Coco powder

Cashew nut Brittle


Heat the milk and reduce till ¾, cool . Mix reduced milk with condensed milk and blend in the blender. Add cream, orange zest, coco powder and mix again.  Pour in the ice cream container and set for two hours. Remove and blend again in the blender, add caramel sauce and half of the cashew nut brittle. Once hard enough to serve scoop out in the ice cream cone and top with cashew nut brittle.

For Cashew nut Brittle:

½ cup Cashew nuts

1 tbsp. unsalted Butter

3 tbsp. Honey or golden syrup

1 tsp. Lime juice


Toast the cashew nut slightly and chop roughly. Melt the butter and add chopped nuts and syrup. Cook gently for 2 minutes and add lime juice. Spread on the silicon sheet. Cool and use.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s