Snowballs, no not the ones you throw or the difference between a snowman and a snowwoman, the drink. Very simply made from Advocaat, lemonade and a twist of lime if you like and don’t forget a glacé cherry. A Christmas classic, in fact I don’t think I’ve ever drunk one at any other time of the year. My wife particularly likes snowballs so I thought I would make her a little treat this year which resulted in snowball ice cream or quite simply, Advocaat ice cream.
I didn’t think this through completely so bear with me and please do have a play with the recipe and share any tips. I am sure together we can perfect this. I took a basic vanilla ice cream recipe and just adapted the liquid and eggs content. I used fewer eggs than normal, thinking that Advocaat is really just egg. I also used cream as well as milk as I do prefer a more creamy ice cream. So here it is, the recipe I used.
For one litre
200 ml semi skimmed milk (okay I picked this up by mistake, you might want to use full fat)
500 ml double cream (made up for the cream missing from the milk)
300 ml Advocaat
8 egg yolks (instead of 12 in the vanilla ice cream recipe I had)
250 g caster sugar
Zest of one lime and one lemon
Nutmeg to your preference
I started by bringing the milk and cream to the boil while beating the sugar and egg yolks together. Taking the milk/cream mixture off the heat I whisked in the eggs and sugar before returning to a low/medium heat being careful not to curdle the mixture or cook the eggs too much. Just keep stirring. I added half the zest while continuing to stir the mixture. Once the mixture covers the back of spoon take it off the heat and allow to cool. At this point I added the rest of the zest and some grated nutmeg.
Once cool, strain the mixture into a bowl to get rid of the skin that forms on top and any lumps. The zest goes too but this is to flavour, not to be part of the final ice cream. I have one of those freezer bowl ice cream makers, they don’t work on this as the mixture doesn’t freeze like normal ice creams. I did let it churn away for an hour to let it mix well and thicken up. I then just put it into to two half litre containers and put in the freezer. I gave the mixture a stir after two hours and again in another hour then left it overnight. Not an ice cream to make on the day you intend to eat it.
It has now frozen and it does taste pretty fantastic, if a little sweet so the sugar content might need adjusting. It’s thick, so creamy and has that taste of a snowball we all know and love. I am thinking of presenting this in cocktail glasses with some cherries. I think it would go well with Christmas pudding too. I have also had the idea of making a lemonade float with this ice cream too.
Photos will follow as I wanted to get the recipe on here before Christmas so I haven’t served this up yet. If you do try this, please let me know how it goes and feel free to send any photos to my blog email firstname.lastname@example.org letting me know if you mind them going on the blog.
In the words of Shakin’ Stevens “Merry Christmas Everyone”