This is the second summer that we have owned an ice cream maker. This is the second summer that scarcely a weekend has gone by when I haven’t spent at least part of the day chucking together the ingredients for some of the sweet and delectable confection. I like ice cream. My family likes ice cream. In the past we have scoffed pots of Haagen-Dazs or Ben and Jerry’s but have bemoaned the price we had to pay in the UK in comparison with our experiences in other parts of the world.

I remember back in the 1950s my father used to make ice cream by beating the ingredients together in a metal dish, then freezing it, then partly thawing and beating, and freezing it again. It was a very laborious exercise. At least these days to a greater or lesser extent the ice cream makers do a lot of the hard work for you.

This review isn’t about the machine itself (for what its worth I bought a Gaggia Gelatiera – and I reviewed it some while ago). Rather, I would like to record a number of recipes that have become firm favourites with the household and which are repeatedly requested when the weather is hot. I started out, following the recipes that were described in the accompanying booklet. Soon after I experimented with other ingredients, noting where problems arose. I am sure the method can be applied to any version of machine.

THE BASIC MIXTURE

The following is my basic ice cream mix. It is similar to the recipe given in the instruction manual but I use slightly less caster sugar. If you have a really sweet tooth you can increase it to 150mg. I have also noted that it is better to change the number of egg yolks depending on the size of the egg.

Four large or five medium egg yolks
100gm Caster sugar
6 fl ounces milk
Dessertspoon Vanilla Essence
8 fl ounces Double Cream

Heat the milk but not to boiling point. I just put the measuring jug into the Microwave for one minute on “High”. Separate the egg yolks into a basin and whisk until thick and the colour changes. Add the sugar and continue beating. Add the vanilla (I use Nielsen-Massey Vanilla Extract but you could use a pod). Pour in the hot milk mixing all the time. Pour in the double cream.

Pour the mixture into the prepared ice cream maker. Allow to run until set and the agitator stops. Spoon out into a container and place in the freezer (preferably overnight) to allow the ice cream to ‘temper’.

You may now lick the spoon!!

THE RECIPES

Ice cream making gets more exciting when you stray from the basic recipe given above. All sorts of items (fruit, nuts, chocolate) can be added into the pan after the mixture has started to thicken up. Alcohol also peps up the flavours. I have found this best added to the mixture before pouring it into the pan. TIP: I have not stated the amount of liqueur to add; this is a matter of personal taste. Be warned though – don’t overdo the quantities (alcohol is an anti-freeze!!). Freezing times will be somewhat longer when you do use it.

1. Vanilla

Just use the basic mixture given above.

2. Chocolate Vanilla

Use the basic mixture and method. When the mixture has started to thicken (about 20 minutes) add your choice of grated chocolate or chololate broken into small pieces. We have tried Cadbury’s Flake, Bourneville, and milk, dark and white chocolate drops.

3. Vanilla Crunchie

Use the basic mixture and method above. Add a measure of Bailey’s Irish Cream before pouring into the pan.

Break up two Cadbury Crunchie bars and add this to the pan towards the end of the freezing time. TIP: The later the Crunchie is added, the less of the honeycomb dissolves into the mix.

4. Coffee

Substitute 7 fl ounces of strong brewed coffee for the milk in the basic recipe.
Add a measure of Khalua (or Tia Maria if you prefer)

TIP: I find the better the coffee the better the flavour of the ice cream. (We have tried using Jamaican Blue Mountain once – HEAVEN!!!). You may also need to reduce the amount of added sugar further.

As a variation, try adding a broken up Cadbury’s Flake or grated Bournville to create a Coffee Chocolate Chip.

5. Black Cherry

Use the basic recipe. Add a measure of Amaretto.

Pit and quarter about 16-18 large black cherries and add towards the end of the freezing period.

TIP: If you intend to make this recipe regularly, consider investing in an Olive pitter which will be just as efficient removing the stones from cherries.

This year we even celebrated making home made ice cream which included our own home grown cherries. The weather was good enough to ripen a large enough crop here in the North East!

6. Mango and Nectarine or Peach

Use the basic recipe. Add a measure of Cointreau (or Apricot Brandy)

Peel; stone and puree the ripe fruit (I used one medium sized mango and two nectarines today). Add the puree towards the end of the freezing cycle.

7. Mexican Surprise.

This is not my invention but is taken from a book of ice creams from around the world**. It is such a surprising and tasty recipe that I thought I would share it with you.

The basic ingredients are as given above. Prepare the egg yolks and sugar. Heat the milk with a cinnamon stick and two dried chillies. Leave to cool for 20 minutes and remove the spices. Heat the milk again and in it melt 100g white chocolate. Then pour this into the egg and sugar mixture. Add the cream.

Pour into the ice cream maker. Towards the end of the cycle add one chopped and deseeded fresh red chilli. Hot Stiff! Cool Man!! You have been warned.

CONCLUSIONS

We have been delighted with our Gaggia ice cream maker. It has also been a delight to experiment. There is no "right or wrong" method and the more you try, the better it gets. Last year I did manage to hide away a small amount of some of the batches so that we had a little ice cream to remind us of the summer when the break winds of winter start to blow. We are doing the same again this year.

[** “Ice Cream Machine Book” – Rosemary Moon (2002). A Quintet Book. Published by Apple Press, East Sussex. £12.99]