Tuesday, September 11, 2007

Tasty Tuesday: Butterscotch Icecream

This is one of my favourite recipes. It is a recipe that we only do for special occasions because it is an expensive icecream and also a bit too fatty for Tom to eat regularly.

250g block PHILADELPHIA* Cream Cheese, softened
3/4 cup brown sugar
1 teaspoon vanilla essence
1 cup cream
100g chocolate coated honeycomb bars, chopped

MIX Philly* for four minutes or until soft. Add brown sugar and vanilla essence and mix until well combined.
BEAT cream until thickened. Fold cream and chopped honeycomb bars through Philadelphia mixture.
POUR into a lined or lightly greased loaf tin, ring tin or pudding basin. Freeze overnight.
Variation:
* Peppermint: To make a delicious Peppermint Ice cream, simply substitute the chocolate coated honeycomb bars for 100g Peppermint Crisp chocolate bars (chopped), and continue the recipe as above.
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Please pray for a cure for Type One Diabetes

Please pray for a cure for Type One Diabetes
Our sons Tom and Christopher and our daughter Amelia are type one diabetics. We pray everyday for a cure. We do not want one by illicit means though so don't support any organisation that contributes to Embryonic Stem Cell Research. Click on the photo of Tom and Christopher to read about why I am against using Embryonic Stem cells for a cure.

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New book: Faith Quilt.

New book: Faith Quilt.
All proceeds from sales of "FAITH QUILT" going to "Casa de Amor Children's Homes in Bolivia" and "Sarah's Covenant Homes in India" Two truly extraordinary organisations that take in the most needy children and give them a place of love and security to call home.