How to: Homemade Ice Cream

The recipe came from online, the photos are of Jake and I cooking it up!

It was DEEEEEEE -lish!

Vanilla Ice Cream
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar
1 vanilla pod (sliced down the middle)

Pour the milk into a saucepan and bring the pan slowly up to boiling point.
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Place the vanilla pod into it and leave to infuse for about 20 minutes (can substitute vanilla extract).

In a bowl, beat and mix together the egg yolks and sugar until thick.
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Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.

Pour the mixture back into the pan and heat gently, stirring until the custard thickens – DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. 

When you can see a film form over the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream.

Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

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About 35 mintues later…..

…serve and enjoy!!

Using similar techniques, we also made….

BANANA ICE CREAM…

3/4 pint (375ml) milk or cream (or a mixture)
4oz (100g) sugar,
3 ripe bananas (to purée)

Purée the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

We froze the banana’s over night, then defrosted them in on the counter for about 8 hours – they turn out nasty looking, but oh so wonderfully mushy!

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STRAWBERRY ICE CREAM…

3 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar
2 cups of strawberries
1 teaspoon of vanilla essence

Take the strawberries and mash them in with half the sugar in a bowl. Place in the refrigerator whilst making the rest of the recipe. 

In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL. 

Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture. 

Transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.

MANGO LIME SORBET…
This was recipe was especially good!

4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 tablespoons fresh lime juice, or to taste

Add mango to blender. Add syrup and lime juice to blender and purée until smooth. Freeze mango purée in an ice-cream maker.