Recipe: My Nan’s Violet Crumble Ice Cream

My grandmother, Maureen, grandfather, Cliff, with Matilda and me in January 2012I’ve just come back from some time at my much beloved grandmother’s house in Kingston SE SA, also home to Larry the Big Lobster. One of my favourite things that Nan makes (of which there are many) is her Violet Crumble Ice Cream. It’s easy peasy and deeeeelish! I coaxed the recipe from her and am sharing its glory with the world so that you, too, may know how magical my Nan’s Violet Crumble Ice Cream is. 

Larry the Big Lobster, Kingston S.A.

The thing I love about this recipe is that it’s a guaranteed crowd pleaser and it’s so quick and easy to make.  I made it this week so that the kids could have a last hurrah before the healthy eating regime kicks in when school starts (not long now!).

Ingredients:

  • 1 pkt Arnott’s Malt-o-milk biscuits
  • 600ml thickened cream
  • 1 tin sweetened condensed milk
  • 2 Violet Crumble bars (I don’t happen to have Violet Crumbles in the house today (because I ate them last night) so I used chocolate chips)
  • Ice Magic

Method:

  • Line Tupperware container with Malt-o-Milk biscuitsLine a large, shallow rectangular or square Tupperware container (or anything similar, preferrably that has a lid on it) with biscuits. It doesn’t really matter too much if the biscuits don’t line up neatly with the end of the container. You can try breaking some biscuits up but Malt-o-milks don’t fracture too neatly along straight lines. When the ice cream is frozen the base serves no practical purpose other than texture and flavour.
  • Beat cream until thick and creamy
  • Beat thickened cream until thicker and creamy-erAdd condensed milk and beat again. This second beating is only about 30 seconds or so, just enough to make sure the condensed milk is mixed evenly throughout
  • Fold in chopped Violet Crumble pieces (or dark chocolate chips which I think will work really well because they have a bitterness to them that will contrast well with the sweetness of the condensed milk)
  • Pour the mixture over the biscuit baseSpread the mixture over the biscuits
  • Freeze for about four or five hours

 

 

 

 

 

 

  • Voila!Once frozen, remove, and in a very Jackson Pollock fashion, decorate with Ice Magic.
  • Cut into squares and serve with fresh hulled strawberries
  • Tips: You could mix just about anything that takes your fancy in this very forgiving ice cream – nuts, fruit, smarties, M&Ms, and so on. The cream and the condensed milk combine to give a flavour that isn’t too sickly sweet, but would be subtle enough to compliment just about any flavour combination you can think of.

 

2 thoughts on “Recipe: My Nan’s Violet Crumble Ice Cream”

  1. Yum, I’m going to give this a try – perhaps with Mars bars as I can’t get Violet Crumbles here. Also have you ever made it with the biscuits crushed up like a cheesecake? I can’t get those Arnotts biscuits here (never heard of them actually, and I thought I knew the whole Arnotts range, given that I am old enough to remember when the bus used to go past the Arnotts factory on Coro Drive!). I will probably try it with McVities but will need to crush or break them as they are round.

    1. I haven’t tried the crushed base, but I reckon it’d work provided there was enough binding agent (fat/butter) to make sure it didn’t go crumbly when frozen. The Mars Bars would be sensational. The Malt O Milk bikkies have been around since I was a kid and are deeelish! They’re a malt biscuit. Sweeter than McVities. Sort of like if Milo was a biscuit, but not as strong flavoured. Next time I see the Maltomilks in the supermarket I’ll take a pic and show you. You may remember them when you see the packet. :-)

I would love it if you would tap out a few words here!