We love ice cream, well who doesn’t. There’s something different about home made ice cream, its creamier, smoother, once tried you always have second helpings. Ice cream is best enjoyed once it has been out of the freezer for ten minutes, many people drag it out of the cold abyss and dig in. If you are one of those people you can never appreciate the smoothness of the frozen delight.
Here’s a couple of recipes we enjoy.
Bourneville Chocolate Ice Cream
150g of caster sugar
250ml of milk
1/4 teaspoon salt
2 tablespoon of cocoa
3 egg yolks beaten
50g of Cadbury’s Bourneville Chocolate (any chocolate would do, variety is the spice of life)
500ml of double cream
1 teaspoon of vanilla essence or flavouring
I use an ice cream maker but I guess you can make it without by whipping your mix prior to freezing then whipping it every half hour through out the freezing process.
Combine the sugar, milk, salt and cocoa powder in a pan over a medium heat. Bring to a simmer, be very careful you don’t boil this mix.
Place the eggs into a bowl or large jug, slowly, carefully trickle a little of the hot simmering liquid into the eggs and mix. (this bit is crucial otherwise you get scrambled eggs) Return the mix to the pan, if for some reason you get a couple bits of ‘cooked’ egg then fish it out, it wont affect the end result.
Simmer the mix until it thickens. Stir in the chocolate till it is melted and allow your mix to cool
Once cool, stir in the cream and vanilla and put into your ice cream maker for about 40 minutes. Now once this comes out of my ice cream maker its still quite soft and runny, I don’t know if this is a flaw of my maker or this is how they all are so you need to put your ‘ice cream’ into the freezer for a few hours.
When you are ready to serve don’t forget to bring your ice cream out of the freezer and allow it to sit for about ten minutes before you dish up.
Toffee Ice Cream
This recipe is so easy and versatile. I use different chocolate bars for different variations. One day this will be Toffee Crisp Ice Cream, and another day it will be Crunchie Ice cream, you get the idea. The brown sugar in this recipes, once cooked, will give a very convincing toffee flavour (lick the spoon).
1 Table spoon of butter
200g of dark brown sugar
2 eggs beaten
175ml double cream
125ml double cream
1 teaspoon vanilla
Ice Cream maker or follow method in above recipe.
Heat the brown sugar, milk, 175ml of cream in a pan. Bring to a simmer. Once again put your eggs in a separate bowl and trickle in some of the warm mix, run it down the side of the bowl so it cools a little. Again watch out for cooked eggs! Return the eggs and mix to the pan and simmer this mix until it thickens.
Remove from heat and allow to cool. Once cool, stir in remaining cream and vanilla. Break up one or two bars of your choice and add to this cooled mix.
Run this mix in the ice cream maker for about 40 minutes then pour into a freezer dish. Freeze for several hours before needed.
For serving take this ice cream out of the freezer ten minutes before you are going to eat it.