Recipes: Homemade ice-cream

So I’ve been on a cooking frenzy lately. So I think I will share some recipes from time to time of what I’ve enjoyed making and tasting.
I have lots to share and I begin with Homemade vanilla ice-cream… made from proper custard.

The first time I made this, I messed up. A simple recipe and I still managed to put the whole egg in where only egg yolks were required. So I gave it another shot. A further 8 eggs, 500ml cream, 500 ml milk, 1 vanilla pod and many hours of whisking later… IT WORKED!

The single recipe didn’t make a heck of a lot, but knowing you’ve made ice-cream from scratch and without a machine is quite a feat. I’ve done it once and I’m proud.

I got the recipe from ‘Cook with Jamie’ of the Jamie Oliver series.

Making the custard:

Recipe:

500ml whole milk
560ml double cream
6 tablespoons caster sugar
1 vanilla pod, scored length ways and seeds removed
8 large free-range egg yolks

Method:

Mix the milk, cream, 4 tablespoons of the caster sugar, the vanilla pods and seeds together in a saucepan. Bring to point of boiling, then remove from the heat and leave for a couple of minutes to cool slightly – this will allow the vanilla flavour to infuse.

In a large mixing bowl, whisk the egg yolks with the remaining 2 tablespoons of caster sugar until pale. Remove the vanilla pod from the milk mixture, then ladle a little of it on to the egg yolks and whisk immediately. Add the remaining milk a ladle at a time, whisking it well before adding the next. Pour the egg mixture back into the saucepan and cook very gently for a few minutes, stirring it all the time using a rubber spatula or wooden spoon. After a matter of minutes the egg yolks should cook just enough to thicken the custard and make it shiny – you should be able to coat the back of the spoon with it.

Once you’ve reached this point, take it off the heat immediately. If you cook it too fast, for too long, or on too higher heat, the mixture will probably scramble. But don’t worry; strain it into a jug through a sieve.

Turning your custard into ice-cream: If your like me and don’t have a machine… fear not! Just plenty of our time at home is required!
Put your chilled custard into a freezer safe dish/bowl and whisk it every 20minutes until it forms into ice-cream.

WA-LAAAA!

I’ve discovered its definitely a lot cheaper to buy ice-cream… but hey, then you haven’t experienced making ice-cream from scratch!

I’m off down to Queenstown for a couple of days this weekend, see a friend and photograph the beautiful scenery… so hopefully I’ll have some images to share when I get back.

Enjoy and Happy Winter to all!

Heather xx



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