Condensed milk ice cream with raspberry salad

This surprisingly light and refreshing dessert includes Bryn William's patriotic recipe for Welsh shortbread
By Bryn Williams
Condensed milk ice cream with raspberry salad
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 45 minutes plus chilling and freezing time
  • Effort: medium


For the ice cream:

  • 135 g condensed milk
  • 1 litres milk
  • 25 g sugar

For the Welsh shortbread:

  • 100 g slightly salted butter
  • 45 g icing sugar, sifted
  • 125 g plain flour, sifted
  • pinch salt

For the raspberry salad:

  • 350 g raspberries
  • 2 tbsp caster sugar
  • 1 lime, juice only
  • handful shelled, unsalted, chopped pistachio nuts


1. For the ice cream: place the condensed milk in a large bowl and set aside. In a heavy-based saucepan, slowly bring the milk to the boil with the sugar, stirring often. Continue boiling until reduce by half, stirring frequently to prevent a skin forming, then remove from the heat and skim off any film from the top with a spoon.

2. Pass the milk through a sieve into the condensed milk in a bowl and mix together. Cover, place in the fridge and leave until the mixture is chilled, about 2 hours.

3. Transfer the mixture to an ice cream maker and churn for about 20 minutes or according to manufacturer's guidelines. When churned, transfer the ice cream into a plastic container, seal with a lid and freeze for 2-4 hours to firm up (it will keep in the freezer for up to 2 weeks).

4. For the shortbread: beat the butter and icing sugar together in a bowl, then lightly mix in the flour and salt to make dough. Turn the dough out on to a floured surface and roll into a cylinder about 6cm in diameter. Wrap in cling film and chill for at least 2 hours until firm.

5. Preheat the oven to 200C/ gas 6. Cut the chilled dough into 12-14 slices and place on a baking sheet, spacing them well apart to allow for spreading. Bake for 10-12 minutes or until golden around the edges. Leave on the sheet for 1-2 minutes, then lift onto a wire rack with a palette knife and leave to cool.

6. For the salad: purée 100g of the raspberries in a blender or food processor with the sugar and lime juice. Mix the remaining raspberries with the purée in a serving bowl and scatter the pistachios on top.

7. To serve: transfer the ice cream to the fridge for about 30 minutes to soften before scooping. Serve with a dollop of raspberry salad and the shortbread.

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