ICE CREAM RECIPIES

CHOCOLATE ICE CREAM WITH MILK CHOCOLATE

 

ingredients :

5 egg yolks,

1 pint (500ml) milk,

1/2 pint (250ml) double/heavy cream,

2 oz (50g) sugar,

150g (6 oz) milk chocolate cut into small squares


Procedure :

• Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. 
• Stir to allow to melt and then leave the custard to cool. 
• Then chill the custard until it's really cold. 
• Once chilled, mix until slushy. 
• Add the cream (whipped) and make sure it mixes in well.
• Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

Homemade Ice Cream Strawberry Ice Cream Recipe

ingredients :

3 egg yolks (beaten)

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream

4 oz (100g) sugar

2 cups of strawberries

1 teaspoon of vanilla essence

Procedure :

• Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. 
• Place in the refrigerator whilst making the rest of the recipe.
  In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. 
• Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.
  Transfer the mixture into a chilled bowl to cool. 
• When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. 
• When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.
  Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Vanilla Ice Cream

ingredients :

4 egg yolks

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar

1 vanilla pod (scored down the middle)

Procedure :
Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Place the vanilla pod into it and leave to infuse for about 20 minutes. In a bowl, beat and mix together the egg yolks and sugar until thick.  Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk.  Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.  When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.