Animals Australia: the voice for animals

Animals Australia: the voice for animals
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Thursday, April 19, 2007

Ice Cream Mousse

This is a luscious dessert whether you take the ice cream option or choose to turn it into a mousse. This recipe has been tucked away in Miss E's recipe collection for nigh on forty years. Miss Eagle has a small collection of Carnation Milk recipes. These are in three fold brochures and are practical, tasty and scrumptious. This recipe can also be made the 'green' way. Don't bother with an electric beater. Now Miss Eagle has no great empathy with the whisk.

Miss Eagle prefers to use one of these: a rotary beater. So, if you don't own one, add it to your arsenal of must-have kitchen utensils by popping down to your nearest opp shop and beginning your search for one. Rotary beaters can be purchased at your local grocery chain but the quality is not as good as that found in these old stagers. Don't buy a beater with the handle on the side. Buy a completely upright model.

To the recipe:
  • 1 level teaspoon gelatine
  • 2 tablespoons water
  • 1 oz. butter
  • 1 2/3 cups (14 1/2 oz. can) Carnation Evaporated Milk, chilled overnight
  • 1 cup sugar
  • 1 orange
  • 1 lemon
  • 1 banana
  • 1 passionfruit


  • Set refrigerator control for freezing ice-cream. (Miss E has left this in for historic authenticity)
  • Place the gelatine and water in a saucepan and allow to stand for 2-3 minutes.
  • Stir over a low heat until dissolved.
  • Add the butter and allow to melt.
  • Cool
  • Whipped the chilled Carnation Milk until thick.
  • Add the sugar and whip until dissolved.
  • Then add the juice of the orange and lemon and whip until thick.
  • Beat in the cooked gelatine mixture.
  • Stir in the mashed banana and passionfruit pulp.
  • Pour into trays and freeze.
  • Makes 2 trays. (These were the two ice-cream trays that came with the fridge.)


To convert the above recipe into a yummy, yummy mousse multiply the gelatine, water and butter by three. The additional gelatine is because this dessert will not be frozen but only chilled in the fridge. The additional gelatine is used to set the mousse and to keep it light and fluffy and scrumptious.


Lee-ann said...

Hello Miss eagle, now this sounds simply delish!!! I will copy the recipe that is for sure.

I would hope no! I pray your parcel has reached you as I sent two on the same day and the other one reached its destination last monday so do you (please say yes or I think I will cry!! just kidding) have your parcel from me yet?

Maybe you have flipped a few pancakes already now that would be nice.
Talk soon.

Gina E. said...

Carnation recipe leaflets...but there is a whole BOOK! I think I still have a copy - I'll bring it along on Sunday.

Miss Eagle said...

Wow - I'll be able to see if my old tried and trues are in there. I'll look forward to that, Gina.