Ice cream is just wonderful, in all its many flavours. And there’s nothing better than a good, old-fashioned homemade recipe, instead of the generic store-bought tubs. So, I went to have a look around the net and see if I could find the most delicious sounding recipes. This really is making me consider buying an ice cream maker for my new home, I would absolutely love to be able to whip up a batch of gorgeous ice cream whenever I feel like it. Take a look at these easy and enticing recipes, and decide for yourself whether you feel inspired enough to give home made ice cream a go.
For the ice cream
600ml/1 pint 1fl oz double cream
600ml/1 pint 1fl oz full-fat milk
1 vanilla pod, split, seeds scraped out with a knife
10 large free-range egg yolks
225g/½lb caster sugar
For the ripple sauce
500g/1lb 2oz fresh raspberries or blackcurrants, rinsed
50g/2oz caster sugar
3 tbsp water
For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe).
Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined.
Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon.
Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes.
Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down.
Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.
Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled.
Pour the cooled custard into an ice-cream machine and churn according to the manufacturer’s instructions, until thick and smooth.
Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce.
Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid.
Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving.
Recipe: BBC Food.
1/2 cup granular sweetener for ice cream*
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 cup half-and-half
1 egg yolk
2 tablespoons instant espresso
1/4 cup shaved semisweet chocolate baking bar
Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in espresso.
Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions; stir in chocolate baking bar halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
*Granulated sugar may be substituted.
Recipe: Southern Living.
290ml/½ pint milk
85g/3oz caster sugar
290ml/½ pint double cream
1 coconut, flesh only, cut into small pieces
2 tbsp vodka
1 bunch fresh mint, finely chopped
Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved.
Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
Serve once the ice cream is frozen.
Recipe: BBC Food.