Recipes
Ice Cream
I have found two extremely good base recipes, and have been making up new variations ever since! Neither recipe requires making egg custard and neither seems to need stiring to break up ice crystals, so they couldn't be much easier - and they taste great!
| Recipe A adapted from a recipe in Nigella Lawson's Nigella Bites |
| Ingredients |
Method |
Half a pint of double cream
3oz icing sugar
Flavouring |
Mix all the ingredients
Whip the cream (now mixed with other ingredients)
Freeze in a plastic container for 3 to 5 hours |
| Recipe B adapted from a recipe heard on Woman's Hour on Radio 4 |
| Ingredients |
Method |
Half a pint of double cream
200g condensed milk
Flavouring |
Whip the cream
Mix in the other ingredients
Freeze in a plastic container for 3 to 5 hours |
A note on experimenting
My variations are entirely made up, so they're not by any means definitive and can still be adapted as you see fit. This is merely what I've tried so far!
Some flavours may work equally well with either method.
I've found that for half a pint of cream the following amounts of flavouring seem to work:
* 1 teaspoon concentrated essence (eg vanilla, peppermint)
* 40ml booze - after that it gets a bit too soft
I often add something else to vary the texture, like chocolate drops.
Sprinkling cocoa powder over the top works well with appropriate flavours.
Recipe A flavour variations
Bitter Orange (Nigella's original recipe) - add the juice of three Seville oranges
Lemon Meringue - with lemon juice, and lemon curd and bits of meringue swirled in
Baileys and Maltesers
Amaretto and amaretti
Basil - with chopped fresh basil (I used caster sugar for this one)
Cinnamon and toasted pecans
Cheesecake - with cream cheese, and digestive biscuits mixed in
Recipe B flavour variations
Vanilla (Woman's Hour's original recipe) - add 1 tablespoon of vanilla essence
Mint choc chip - with peppermint essence and chocolate drops
Chocolate - with 100g melted chocolate
Black Forest cherry - with kirsch, cherries and a crumbled-up Cadbury's Flake
Coffee - using coffee essence, but you can try a teaspoon of instant coffee powder dissolved in a few tablespoons of boiling water. I also put in chocolate-covered coffee beans
Apricot - with apricot liqueur and chopped up dried apricots
Ginger - with 2 to 3 bits of preserved ginger chopped up small, and 2 to 3 tablespoons of the syrup
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