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Basic Vanilla Ice Cream Good on its own or as a starting point for a variety of flavoured ice creams!
2 egg yolks (or 1 whole egg + 1 yolk) 1 teaspoon vanilla essence 1 rounded teaspoon cornflour 11/2 oz caster sugar 5 fl oz milk 5 fl oz double cream
Put the egg yolks and vanilla essence in the processor. Add the cornflour then the sugar with the motor running. Heat the milk to boiling point in the microwave. Pour this into the processor with the motor running, and blend for a few seconds.
Pour the mixture back into the jug. Microwave on HIGH for 1 minute, stirring every 30 seconds. Cook on MEDIUM for a further 1 minute, stirring once.
Allow to cool. Now stir in the cream, which has been whipped to the floppy stage (thickened but not yet stiff). Put into the ice cream maker and churn.
Flavoured Ice Creams Chocolate Ice Cream: 2 egg yolks (or 1 whole egg + 1 yolk) 2 - 3 drops vanilla essence 1 rounded teaspoon cornflour 11/2 oz caster sugar 71/2 fl oz milk or single cream 3 oz chocolate (Sainsbury's de luxe) 5 fl oz double cream chopped chocolate (optional) Make as for basic vanilla ice cream, melting the chocolate in the milk. Add the chopped chocolate (if used) with the cream.
Coffee Ice Cream: 2 egg yolks (or 1 whole egg + 1 yolk) 1 rounded teaspoon cornflour 11/2 oz caster sugar 5 fl oz milk or single cream 2 teaspoons of coffee granules dissolved in very little water 5 fl oz double cream Make as for basic vanilla ice cream. Add the coffee granules dissolved in water to the milk.
Choc-Mint Ice Cream: 2 egg yolks (or 1 whole egg + 1 yolk) Few drops of peppermint essence 1 rounded teaspoon cornflour 11/2 oz caster sugar 5 fl oz milk 5 fl oz double cream 4 squares of chocolate (Sainsbury's de-luxe plain cooking), grated As basic vanilla ice cream, but add the peppermint essence and grated chocolate. Rum and Raisin Ice Cream: 2 egg yolks (or 1 whole egg + 1 yolk) 1 teaspoon vanilla essence 1 rounded teaspoon cornflour 11/2 oz caster sugar 5 fl oz milk 5 fl oz double cream 3 oz raisins soaked in 3 tablespoons of rum Add the soaked raisins into the basic vanilla ice cream recipe.
Ginger Ice Cream: 2 egg yolks (or 1 whole egg + 1 yolk) few drops vanilla essence 1 rounded teaspoon cornflour 11/2 oz caster sugar 5 fl oz milk 5 fl oz double cream 4 pieces of stem ginger, chopped 2 dessertspoons of ginger juice Add the stem ginger and juice to the basic vanilla ice cream recipe.
Yoghurt/Fromage Frais Ice Cream Yoghurt or Fromage Frais make nice ice cream, too! Yoghurt recipe: 6 oz fruit purée or 8 oz blackberries, redcurrants or similar fruit 2 oz caster sugar, more for redcurrants 7 fl oz yoghurt juice of half a lemon 2 fl oz double cream
Fromage Frais recipe: As yoghurt recipe, but use 7 fl oz of low fat 1% Fromage Frais. Use 6 oz pineapple, crushed in the processor, and use 2 oz or more of sugar according to the ripeness. Mix the fruit and caster sugar. Stir the lemon juice into the yoghurt/fromage frais and add to the fruit. Lightly whip the cream and add this to the fruit mixture. Pour into the ice cream maker and churn, then freeze.
Gooseberry Sorbet
1 lb gooseberries 10 fl oz water 6 oz sugar green food colouring 2 egg whites Cook the gooseberries. Sieve them to form a purée and allow cooling. Dissolve the sugar in the water, and bring to the boil for 5 minutes. Add to the syrup to the gooseberry purée. Pour in a little green food colouring. Allow cooling. Fold in the whisked egg whites and churn. Freeze.
Fruit Coulis makes 400 ml of dark, tasty coulis to pour over ice cream.
300g blueberries 50g worcesterberries 1 lemon (zest and juice) 150g sugar Cook the fruit for about 5 minutes, then blend and strain it. Add the sugar and lemon. Now heat and simmer until it starts to thicken. Nut Praline Good with either almonds or hazelnuts.
2 oz almonds, unblanched OR 2 oz hazelnuts, skinned 2 oz caster sugar
Place the ingredients in a pan over a low heat. Leave until the sugar crystals have all dissolved. Cook until the liquid is a rich brown colour. Pour onto an oiled baking sheet and spread out. Leave to cool and become brittle. Then lift with a palette knife and crush finely. Use with one quantity of vanilla ice cream. |
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