Ice Cream By Nadiya Hussain Recipes
NO-CHURN ICE CREAM
Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.
Nutrition Facts : Calories 456 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.13 milligram of sodium
NADIYA HUSSAIN'S CROISSANT ICE CREAM PUDDING
Nadiya Hussain turns plain croissants into a buttery, decadent dessert with this Croissant Ice Cream Pudding, as featured on the BBC2 series Nadiya Bakes.
Provided by Nadiya Hussain
Categories Dessert
Number Of Ingredients 1
Steps:
- Prep: 10 minutes, plus 10 minutes standing. Cook: 10-12 minutes Preheat the oven to 200°C/fan 180°C/gas 6. Start by greasing a medium rectangular roasting dish with some butter, be generous! Slice the croissants lengthways, all the way. Butter the inside of all eight slices with a thin layer of butter, then take the marmalade and spread with a layer of that. Place the croissants into the dish, laying them in some sort of neat fashion. Take dollops of the ice cream, dot around sporadically and leave to just melt a little for 10 minutes. It won't melt completely, the structure will still be quite fluffy on top. Sprinkle the chocolate over. Pop into the oven and bake for 10-12 minutes. Dust with some icing sugar and it is ready to eat.
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- For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down.
- Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect.
- Meanwhile, to make the biscuits, place the butter and sugar in a bowl. Cream together until pale and fluffy, then add the egg and almond extract. Add the flour and custard powder and mix to form a ball of dough.
- Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more biscuits until you have used up all the dough.
- Place the biscuits on the baking tray and prick with a fork to stop them from rising too much. Bake for 15–20 minutes, or until light golden-brown but visibly yellow from the custard powder.
- Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits. Eat before they melt!
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