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Ingredients
175 g (6 oz) Flahavan’s Porridge Oats
275 ml (10 fl oz) double cream
75 g (3 oz) sugar
1 tbsp Bloom Mountain Organic Irish Cream Liqueur
In a thick-based frying pan, toast oats carefully until light brown. Leave to cool.
Whip cream until thick then gently fold in sugar, toasted oats and cream liqueur. Tip mix into a freeze-proof tub and freeze until firm. Transfer to fridge and defrost for half an hour before serving.
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