Scary how this site was such a big part of my life for so long and even scarier how many of you are ...
Scary how this site was such a big part of my life for so long and even scarier how many of you are still here and still think Ciao is full of real people. I'm off to bigger and better pastures.
Member since:20.06.2002
Recipes:229
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Summer is upon as and our house is getting through copious amounts of ice cream. We tend to have fads. Although I do still buy shop bought ice cream, the majority of our ice cream is home made, and there are always at least ten containers of different varieties in the freezer.
Last year I invested in an ice cream maker, but all of the recipes I have provided can be made either in the ice cream machine or by hand.
CARAMEL ICE CREAM ******************
1 cup sugar 4 egg yolks 1 ½ cups milk 1 ½ cups double cream 1 tsp vanilla
Melt sugar in a heavy saucepan until it is melted and light brown, stirring constantly. Scald milk in another saucepan and pour onto the sugar. Cook until the sugar has dissolved.
Whisk egg yolks and add hot milk and sugar mixture slowly, stirring continuously. Cook slowly until thickened. Cool.
Add cream and vanilla. Stir and transfer to ice cream maker or freeze in a container.
This ice cream has a wonderful creamy, caramel taste, and won’t last very long!
This ice cream has a slightly sharp edge to it, and the pieces
of meringue will stay crisp in the ice cream for a few days.
4 meringue nests (broken into small pieces) 1 ½ cups double cream 1 cup milk ¾ cup sugar 4 tsp grated lemon zest 1/8 tsp salt 6 large egg yolks 2/3 cup lemon juice
Bring cream, milk, sugar, zest, salt and milk to a boil, stirring occasionally. Beat the egg yolks until smooth.
Add hot cream mixture to the yolks, whisking all the time and pour into a saucepan. Cook over a moderately low heat, stirring all the time, until thickened. Pour custard through a sieve into a clean bowl and stir in the lemon juice. Leave to cool.
Chill for at least three hours ensuring that the custard is covered with cling film.
Either churn in an ice cream maker, stirring through the broken meringue pieces just before the ice cream is ready, or transfer to a container in the freezer, and stir the meringue into the mixture, just before it has set.
COCONUT ICE CREAM WITH GINGER AND LIME ***************************************
A wonderful concoction, and mixture of tastes. The amount of ginger can be altered to suit your own taste.
1 x 4oz piece fresh ginger, peeled 2 14oz cans unsweetened coconut milk 2 cups plus 2tbsp sugar 1 cup cream 5 tbsp lime juice (either fresh or bottled) 1 tbsp grated lime peel pinch of salt
Finely grate the ginger, then chop VERY finely.
Whisk coconut milk, sugar, cream, lime juice and peel, salt and grated ginger together until sugar has dissolved.
Transfer into ice cream maker or container into the freezer until set.
BEN AND JERRY’S VANILLA **********************
2 large eggs ¾ cup sugar 2 cups double cream 1 cup milk
Whisk eggs until light and fluffy.
Whisk in the sugar, a little at a time, and continue to whisk until completely blended.
Pour in the cream and milk and whisk to blend.
Transfer to an ice cream maker or container and freeze.
We use many different chocolate bars to add to this ice cream, or simply eat it on it’s own. Favourites in hour house are either crushed Maltesers, chopped Crunchie, Aero, Curly Wurly or Fudge, which can be added to the ice cream just before it has set. I made some of this yesterday and added some Flake, cut up into small pieces. Delish.
CHOCOLATE MINT ICE CREAM *************************
1 ½ cup double cream 1 cup milk 1/3 cup sugar 1 ½ cup mint chocolate (Aero is nice, or Cadbury do a Mint Crisp bar) 2 egg yolks 1/8 tsp salt
Mix 1 ¼ cup cream, milk, sugar and 1 cup of mint chocolate in a saucepan. Cook over a low heat, stirring with whisk until chocolate is melted and the mixture is smooth. Remove from the heat.
Beat egg yolks and salt until thick. Gradually add cooled chocolate mixture and mix. Chill for ½ hour.
Mix remaining ½ cup mint chocolate and ¼ cup of cream in a saucepan over a low heat. Stir until the chocolate has melted and the mixture is smooth. Remove from heat.
Pour chilled chocolate mixture into ice cream maker and churn until thick, then pour in reserved chocolate mixture after 25 minutes and churn for another ten minutes.
Alternatively, pour chilled chocolate mixture into a container and freeze until nearly set, then add reserved chocolate mixture.
COCONUT ICE CREAM ******************
2 cups coconut milk 2 eggs 2/3 cup sugar 1 cup cream ½ tsp vanilla ½ cup desiccated coconut
Combine coconut milk, eggs and sugar in a heavy saucepan over a low heat. Stir constantly and cook until slightly thickened, which will take about 10 minutes.
Stir in cream, vanilla and coconut. Chill thoroughly then put in ice cream maker or into a container into the freezer.
Please tell me how you get on with these if you do try any of them.
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