3 HOMEMADE DAIRY ICE CREAMS

 

I’m writing this in the nearest thing that we get to a heatwave here in West Cumbria…better make the most of it then. Heatwaves (or even just a few tiny rays) in summertime  and my thoughts turn to homemade, dairy ice cream. Not just the synthetic, overly sweet commercial ice cream but proper, homemade, dairy ice cream, made with double cream. You can’t make proper ice cream without cream it’s as simple as that….sorry to the healthy eating brigade but I will concede that you shouldn’t eat too much in any one sitting. If it doesn’t say ‘dairy’ on the box it is not ‘dairy ice cream…just a synthetic concoction of skimmed milk products and lots of  other stuff.

I am basically lazy and it is too much effort to get out that ice-cream maker that has been languishing in a kitchen cupboard for…..probably years and too I’m too impatient to leave the bowl to freeze first anyway!  If you want to make the effort and you have an ice cream maker lying around  it does give a creamy result but I think this method makes pretty creamy ice cream too.

Everything goes in together and then pour it into a plastic box and pop into the freezer. Once it starts to freeze around the edges you take it out and beat vigourously, this help to break down the ice crystals you can repeat this again if you are feeling energetic but it’s not really necessaryl.  As a summer bonus for you I have made three different ice creams; Fresh RaspberrySwirl,Velvety Madagascan vanilla ice cream (cleverly sugar free) and a family favourite Crunchy Malteser ice cream.

Have a go at these:

 

FRESH RASPBERRY SWIRL, VELVETY MADAGASCAN VANILLA ICE CREAM AND MALTESAR HOMEMADE ICE CREAM

 

 

FRESH RASPBERRY SWIRL ICE CREAM

Serves 4

200g fresh raspberries

Approx. 3 tbsp. unrefined caster sugar (plus some more)

3 large eggs carefully separated

300ml double cream

 

 

  1. Take out a few raspberries for the top. Roughly mash the rest with a fork and microwave for a few minutes. Now add the sugar and leave on one side.
  2. Using an electric mixer whisk the whites until they are stiff and then transfer to a large bowl.
  3. Whisk the egg yolks with the cream until just floppy. Add half of the raspberry mixture and whisk again. Fold the egg whites into the mixture. Taste and add more sugar if you prefer.
  4. Pour into a roomy plastic container and freeze.  After a couple of hours give it a vigorous stir to break up the ice crystals. Take the rest of the raspberries and ‘swirl’ it through the ice cream.  Put back in the freezer for a few hours before eating.

NB please note that this ice cream contains uncooked eggs.

 

VELVETY MADAGASCAN VANILLA ICE CREAM

Serve 4

This is a sugar free ice cream

1 soft vanilla pod

300ml double cream

3 large eggs carefully separated

Approx. 3 large tbsp. Canderal sweetener (or 2 tbsp. unrefined caster sugar- more if you prefer.)

 

  1. Remove the seeds from the vanilla pod-it is much easier to do this with a soft pod rather than one that is dried out and hard.  Do this by placing the pod on a flat surface and scoring down the length with a sharp knife-try not to cut all the way through. Use the rounded tip of a dinner knife to open up the pod and then scrape the seeds out. You will have a small quantity of sticky seeds on your knife, put these and the rest of the pod into the cream and let it infuse for a few hours.
  2. Using an electric mixer whisk the whites until they are stiff and transfer to a large bowl.  Add the egg yolks and whisk.  Remove the vanilla pod from the cream and then add the cream and the ‘Canderal’ (or sugar) and whisk gently until it is just ‘floppy’.
  3. Gently fold the beaten egg whites into the cream mixture until combined.
  4. Pour into a roomy plastic container and freeze.  After a couple of hours take it out of the freezer and give it a vigorous stir to break up the ice crystals and re-distribute the vanilla seeds. Re freeze and repeat the stirring if you have time

NB please note that this ice cream contains uncooked eggs.

 

CRUNCHY MALTESER ICE CREAM

Serves 4

135g bag of ‘Maltesars’

300ml double cream

3 large eggs, carefully separated

1 tbsp. sugar (plus more)

 

  1. Roughly crush the Maltesers so that you have some larger pieces and smaller ones.
  2. Using an electric mixer whisk the egg whites until they are stiff.  Transfer to a large bowl.
  3. Whisk the egg yolks with the sugar, add the cream and whisk gently until just floppy.  Add ¾ of the crushed Maltesers and combine. Fold the egg whites into this mixture. Taste and add more sugar if you prefer.
  4. Pour into a roomy plastic container and freeze.  After a couple of hours take out and stir vigorously to break up the ice crystals. Stir in the Take the rest of the crushed Maltesars. Put back in the freezer for a few hours before eating.

 

NB please note that this ice cream contains uncooked eggs.

 

 

 

 

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