Carrying on our Coastal Cottage series, Lisa Faulkner heads to Westward Ho! in Devon to meet up with two brothers whose secret ice cream recipe has become legendary.
1x 397g can condensed milk
500g (1lb) granulated suger
125ml (4 fl oz) water
50g (2 oz) butter
1 vanilla pod, split lengthways or 1 tsp vanilla extract
Line and grease 20cm (8inch) square cake tin. Put the condensed milk, sugar, water, butter and vanilla seeds from the split pod or extract into a heavy- based saucepan and cook over a very low heat foe about 10 minutes until the sugar is properly dissolved, stirring all the time.
Once the sugar is dissolved, turn up the heat and boil for about 7-10 minutes, stirring occasionally. The mixture should bubble the whole time but make sure it doesn’t burn. After 7 minutes, drop a little ofthe mixture into the cold water- if it forms a soft ball when rolled between your fingers and thumb it is ready. Take off the heat and put the pan on a cold surface for 3-4 minutes.
Tip the nuts and cranberries into the mixture and beat well don’t skip this stage, as the beating is very important for the consistency of the fudge. Pour into the prepared tin and leave to set for about2-4 hours.
Lisa’s cheat's banana ice cream
4 bananas peeled and frozen, broken into chunks
150ml plain Greek yoghurt
Place the frozen bananas, half the yoghurt, the milk and the honey in a food processor and blend
When smooth, add the rest of the yoghurt. Blend but don’t let it defrost. Place in the freezer to cool for 10 minutes and serve.