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Welcome to: ice-cream...You don’t have to have an expensive machine or a magic ball in order make your own ice-cream, a freezer will do just as well. Home-made ice-cream is  healthier and tastier than anything you could find in the shops. The flavour possibilities are endless: brown bread, chilli chocolate, golden syrup, liqueur, soft fruits, marmalade, etc, etc. A basic vanilla flavoured ice-cream is easy to make. Begin by setting your freezer to -21°C. Next gently heat 300ml/10fl oz of full fat milk. It should be allowed to simmer but not boil. Meanwhile place a bowl onto a damp cloth. Add 100g/3½oz of castor sugar. Separate 4 medium eggs and whisk the yolks. Discard the whites. Combine the egg yolks with the sugar in the bowl. Slowly pour the heated milk into the combined sugar and eggs, whisking continuously. Return the mixture to the pan. Heat gently. Stir continuously until thickened. Remove from the heat. Slice 2 fresh vanilla pods lengthways and remove the seeds with the tip of a knife. Add the vanilla seeds to the mixture in the pan. The vanilla flavour will infuse into the mixture. Allow to cool. While still warm blend 300ml/10fl oz of double cream into the mixture. Return  the pan to a low heat. Whisk until the ingredients are fully combined. Remove from the heat. Next pour into a shallow container and cover. Place in the freezer for 2 hours. Remove from the freezer and mash the mixture with a fork. Make sure to break any ice crystals which have formed along the sides. Cover and return to the freezer. After a further 30 minutes again remove from the freezer and mash with a fork. Repeat this process for up to 4 hours, until the mixture is smooth and creamy. Keep covered in the freezer until ready to use. Serve as required.Flavoured Ice-Cream
The following suggestions for flavoured ice-creams all use the above recipe and method as a base. You may omit the vanilla pod if you wish.
Brown Bread Ice-Cream Preheat an oven to 190°C/375°F/gas mark 5. Combine 75g/3oz of wholemeal breadcrumbs with 75g/2oz of Demerara sugar. Sprinkle onto a lined baking sheet. Bake for 10-15 minutes until golden and crisp. Allow the ice-cream mixture to cool completely. Add the bread crumbs and combine. Begin the freezing process. Keep covered in the freezer until ready to serve.
Coffee Ice-Cream Replace the castor sugar with Demerara sugar. Replace 60ml/2fl oz of the milk with strong black coffee, add this together with the double cream. Keep covered in the freezer until ready to serve.
Gooseberry & Elderflower Ice-Cream Take 375g/13oz of fresh gooseberries. Heat gently in a pan together with 75g/3oz of castor sugar and 50ml/4tbsp of elderflower cordial. Bring to the boil. Reduce the heat and simmer for 10 minutes until reduced. Allow to cool. Blitz to a puree. Allow the ice-cream mixture to cool completely. Add the gooseberry puree and combine. Begin the freezing process. Keep covered in the freezer until ready to serve. You can replace the vanilla pod with sprig of fresh mint.
Greek Yoghurt, Honey & Toasted Almond Ice-Cream Toast 100g/4oz of almonds until golden brown. Replace 60ml/2fl oz of milk with 60ml/2fl honey. Replace 150ml/5fl oz of double cream with 150ml/5fl oz of Greek yoghurt. Allow the ice-cream mixture to cool completely. Add the toasted almonds and combine. Begin the freezing process. Keep covered in the freezer until ready to serve.
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