EVERYONE loves ice cream on a summer’s day, so serving up your own can impress friends and family.
You don’t need a fancy ice cream maker to conjure up your own frozen homemade dessert with natural ingredients and no artificial anything. Here are three tasty puddings that both adults and children will love.
5
5
Vanilla ice cream
Serves 10 – 32p per person
Preparation time: 10 minutes
Mixing/freezing: 4 hours
5
YOU NEED:
- 150ml double cream, whipped
- 350ml evaporated milk
- ½ x 397g tin sweetened condensed milk
- 1½ tsp vanilla extract
METHOD:
Beat the whipped cream, evaporated milk, condensed milk and vanilla extract in a large bowl until smooth.
Pour into a round or rectangular container, seal tightly and place in freezer.
After about an hour, have a look at the ice cream. If the edges have started to freeze, take it out of the freezer and beat it using a hand mixer.
By breaking up the ice cream, you’ll help make it smooth and creamy. You cannot beat the mixture too much. Return the container to the freezer.
Every 30-45 minutes, take it back out and beat it again. Repeat until it is firmly frozen, usually around four hours.
Once it is frozen, the mixture should be smooth and creamy. If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process. Store in freezer until ready to serve.
Rum and raisin ice cream
Serves 8 – 81p per serving
Preparation time: 10 minutes
Mixing/freezing: 4 hours
5
YOU NEED:
- 250g raisins
- 100ml dark rum
- 4 large egg yolks
- 3 tbsp golden syrup
- 1 tbsp treacle
- 568ml double cream, whipped until it falls in soft ribbons
METHOD:
Put the raisins in a pan, add the rum and bring to the boil. Turn off the heat and leave to soak to soften and plump the fruit while you are making the ice cream.
Put the yolks, syrup and treacle in a small bowl. Whisk with an electric mixer for 2-3 minutes until it has a mousse-like consistency.
Pour in the cream and whisk for 3-4 minutes until thick.Add to the mixture the fruit and any rum that hasn’t soaked into the fruit. Put into the fridge until cold.
Pour the mixture into a round or rectangular container and allow to freeze for 30-45 minutes.
Follow the recipe for the vanilla ice cream, above, so you allow to freeze, then whisk.
Don’t be too rough with this mixture though as you don’t want to turn the raisins into a mush. If you want to be fancy you can serve this up with some warm, flambé raisins.
Take 100g of raisins and put into a pan. Pour over 50ml of rum and heat for 5 minutes.
Carefully set fire to the liquid with a match. Stand back. Once the flames have gone, use a large serving spoon to pour some over your ice cream. Perfect for a grown-up dinner party.
Chocolate ice cream
Serves 8 – 71p per serving
Preparation time: 10 minutes
Cooking time: 10 minutes Mixing/freezing: 4 hours
5
YOU NEED:
- 150g caster sugar
- 250ml milk
- ¼ tsp salt
- 2 tbsp cocoa powder
- 3 egg yolks, lightly beaten
- 50g plain chocolate, divided up
- 500ml double cream
- 1 tsp vanilla extract
METHOD:
Combine the sugar, milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer.
Place the egg yolks into a small bowl. Gradually stir in about 125ml of the hot liquid and place into the saucepan.
Heat until thickened, but do not boil. Remove from the heat and stir in the chocolate until chocolate is melted.
Pour into a chilled bowl and refrigerate for about two hours until cold, stirring occasionally.
When the chocolate mixture has completely cooled, stir in the cream and vanilla extract.
Pour into a plastic container and mix in the same way that you did the vanilla ice cream, above.
