Basic Ice Cream Recipes......

A basic ice cream recipe you can use for either your ice cream machine or freezer! All the ingredients are the same, just choose the liquid and flavours you want to use.

The method is at the bottom of the page with tips.

Enjoy and have a play.

Tia xx











Classic Vanilla Ice Cream

Ingredients...

4 egg yolks

115g granulated sugar

300ml milk/cream/Coconut Milk /Almond Milk

100g golden caster sugar

1 plump vanilla pod

2 egg whites









Chocolate and Strawberry Ice Cream Recipe .....

Ingredients...

4 egg yolks 300ml milk/cream/Coconut Milk /Almond Milk 115g granulated sugar Coco powder heaped tablespoon 100g Chocolate (dark or milk) 150g Strawberries

2 egg whites




Vanilla and Cherry Ice Cream (this is for people who have particular diets)

Ingredients...

4 egg yolks

300ml Coconut Milk /Almond Milk

Cherries

2 egg whites










Turmeric Latte ice cream….

Ingredients... 4 egg yolks 300ml milk/cream/Coconut Milk/Almond Milk 115g granulated sugar 2 teaspoons Turmeric 1 teaspoon Ground Ginger 1 teaspoon Ground Cinnamon 1 teaspoon of Honey or Maple syrup

2 egg whites Optional 1 teaspoon of Coffee

Method; 1, beat the yolks in a heatproof bowl. In a saucepan heat the cream with the sugar, stirring it well until it dissolves. 2, as the cream rises to the top of the pan at the point of boiling, remove it from the heat.

3, gently pour the beaten egg yolks into the scalded cream, adding them in small amounts from a height above the saucepan. This stops the mixture from curdling. Allow the mixture to cool, stirring it occasionally, then chill. 4, add the coco, chop the strawberries into chunks and melt the chocolate and add to the custard too. (you can add as much or as little melted chocolate as you want) At this point check for sweetness. It should be quite sweet before freezing as it loses its flavour intensity when it is cold. Add extra sugar now if you think it needs it. 5, pour the mixture into a shallow container and freeze until slushy. Beat it well once or twice as it freezes to stop large ice crystals forming. 6, whisk the egg whites until softly stiff and fold into the ice cream. Return the mixture to the freezer and freeze until firm. (Use within 4 weeks) Cooks time

If you have an ice cream machine, then simply pour the mixture into basin, and switch on. No need to add egg whites as the air is already beaten in with the paddle.


If you are going to add fresh fruit to your ice cream I would suggest to chop them and freeze them first.


tia x

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