Friday, May 12, 2017

Celebration Icecream Cake

1 cup powdered milk
2 cups water
400g can condensed milk
1 vanilla junket tablet dissolved in 1 tbspn. water
1 tspn. vanilla
1&1/2 tbspns. gelatine
3 tbspns. water (extra)
125g sultanas or raisins
60g crystallised ginger
60g glace cherries
60g slivered almonds
1/3 cup brandy
1 cup cream, whipped

Method: In a saucepan combined powdered milk, water and condensed milk. Mix well. Heat over low heat until just warm, remove. Stir dissolved junket tablet and vanilla into warm milk. Soften gelatine in extra water, stir into milk mixture, combine well. Pour into shallow tray and refrigerate until set. Turn into a large chilled bowl and beat on high speed for 10 mins. (The mixture will increase in bulk.) Combined fruits, nuts and brandy and fold into icecream. Gently fold in whipped cream. Pour mixture into a 23cm greased and lined spring form tin. Cover with foil, freeze overnight. To serve, release sides of tin and slide onto plate. Decorate with whipped cream and glace fruit. Serves 8-10.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.110.

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