Showing posts with label Ice Cream Recipes. Show all posts
Showing posts with label Ice Cream Recipes. Show all posts
Strawberry ripple ice cream


INGREDIENTS

  • 500ml milk
  • 500ml double cream
  • 20 peppercorns
  • 10 egg yolks
  • 250g sugar

For the ripple
  • 100g strawberries, hulled and halved
  • 50g sugar
  • 3 tsp coarsely ground black pepper

Method

  1. In a large pan over a medium heat, warm the milk, cream and peppercorns together until just about to boil, about 10 minutes.
  2. In a large bowl, whisk together the egg yolks and sugar, and slowly pour the hot milk mixture over them, whisking constantly.
  3. Pour the egg and milk mixture through a sieve into the pan and cook slowly, stirring with a wooden spoon until thick enough to coat the back of a spoon. Leave to cool, then transfer to an ice cream maker and churn until frozen, following the manufacturer’s instructions.
  4. Meanwhile, mash the strawberries with the sugar, then use a spatula to push them through a sieve so you have a smooth purée. Stir in the ground pepper. Just before serving, swirl the black pepper and strawberry purée through the ice cream.

black pepper and strawberry ice cream sundae recipe

05:49 A
Strawberry ripple ice cream


INGREDIENTS

  • 500ml milk
  • 500ml double cream
  • 20 peppercorns
  • 10 egg yolks
  • 250g sugar

For the ripple
  • 100g strawberries, hulled and halved
  • 50g sugar
  • 3 tsp coarsely ground black pepper

Method

  1. In a large pan over a medium heat, warm the milk, cream and peppercorns together until just about to boil, about 10 minutes.
  2. In a large bowl, whisk together the egg yolks and sugar, and slowly pour the hot milk mixture over them, whisking constantly.
  3. Pour the egg and milk mixture through a sieve into the pan and cook slowly, stirring with a wooden spoon until thick enough to coat the back of a spoon. Leave to cool, then transfer to an ice cream maker and churn until frozen, following the manufacturer’s instructions.
  4. Meanwhile, mash the strawberries with the sugar, then use a spatula to push them through a sieve so you have a smooth purée. Stir in the ground pepper. Just before serving, swirl the black pepper and strawberry purée through the ice cream.
baked_alaska


INGREDIENTS

  • A sponge flan case
  • 1/2 tbsp raspberry jam
  • Vanilla ice cream
  • A basic Swiss meringue, but use 2 egg whites and 115g sugar.

METHOD

How to make baked alaskas

1. Using a 7.5cm cutter, stamp out 4 rounds from a sponge flan case.
2. Spread each with 1/2 tbsp raspberry jam and top with vanilla ice cream. Open-freeze on a lined baking tray for 15 minutes.
3. Preheat the oven to 230°C/fan210°C/gas 8. Make a basic Swiss meringue, but use 2 egg whites and 115g sugar.
4. Spoon into a large piping bag with a 1cm fluted nozzle. Pipe meringue around each sponge, spiralling up to cover the ice cream.
5. Bake for 3-4 minutes.

baked alaskas recipe

05:48 A
baked_alaska


INGREDIENTS

  • A sponge flan case
  • 1/2 tbsp raspberry jam
  • Vanilla ice cream
  • A basic Swiss meringue, but use 2 egg whites and 115g sugar.

METHOD

How to make baked alaskas

1. Using a 7.5cm cutter, stamp out 4 rounds from a sponge flan case.
2. Spread each with 1/2 tbsp raspberry jam and top with vanilla ice cream. Open-freeze on a lined baking tray for 15 minutes.
3. Preheat the oven to 230°C/fan210°C/gas 8. Make a basic Swiss meringue, but use 2 egg whites and 115g sugar.
4. Spoon into a large piping bag with a 1cm fluted nozzle. Pipe meringue around each sponge, spiralling up to cover the ice cream.
5. Bake for 3-4 minutes.
Baked alaskas


INGREDIENTS

  • 250ml coffee ice cream
  • 4 large chocolate brownies
  • 1 tbsp coffee liqueur, such as Kahlua (optional)
  • 4 egg whites
  • 115g caster sugar
  • Cocoa powder, to decorate

Method

  1. Preheat the oven to 220°C/gas mark 7 and line a baking sheet with baking parchment. Remove the ice cream from the freezer and leave to stand at room temperature to soften slightly. Cut 1 round from each of the brownies, using a 7cm round biscuit cutter and put them on the baking sheet. Sprinkle with the liqueur, if using.
  2. Put the egg whites in a clean bowl and whisk, using an electric mixer, until stiff peaks form. Whisk in the caster sugar in a thin stream and continue whisking until stiff and glossy. Put 1 scoop of ice cream on each of the brownie circles.
  3. Working quickly, spoon the meringue over the ice cream and use a palette knife to spread it all the way down the sides of the Alaskas, making sure the ice cream and brownies are completely covered. Make a few peaks in the meringue, using the tip of the knife. Bake for 6–7 minutes until the meringue is browned. Serve immediately, dusted with a little cocoa powder.

mocha baked alaskas recipe

05:47 A
Baked alaskas


INGREDIENTS

  • 250ml coffee ice cream
  • 4 large chocolate brownies
  • 1 tbsp coffee liqueur, such as Kahlua (optional)
  • 4 egg whites
  • 115g caster sugar
  • Cocoa powder, to decorate

Method

  1. Preheat the oven to 220°C/gas mark 7 and line a baking sheet with baking parchment. Remove the ice cream from the freezer and leave to stand at room temperature to soften slightly. Cut 1 round from each of the brownies, using a 7cm round biscuit cutter and put them on the baking sheet. Sprinkle with the liqueur, if using.
  2. Put the egg whites in a clean bowl and whisk, using an electric mixer, until stiff peaks form. Whisk in the caster sugar in a thin stream and continue whisking until stiff and glossy. Put 1 scoop of ice cream on each of the brownie circles.
  3. Working quickly, spoon the meringue over the ice cream and use a palette knife to spread it all the way down the sides of the Alaskas, making sure the ice cream and brownies are completely covered. Make a few peaks in the meringue, using the tip of the knife. Bake for 6–7 minutes until the meringue is browned. Serve immediately, dusted with a little cocoa powder.
Chocolate ice cream cake


INGREDIENTS

  • 3 x 500ml tubs chocolate fudge brownie ice cream, just softened
  • 500ml tub strawberry cheesecake ice cream, just softened
  • 200g bar milk chocolate

METHOD

How to make chocolate ice cream cake

1. The day before the party, stand a 23cm springform tin on a sheet of baking paper, draw around the tin, then cut out the circle of baking paper and lay in the base of the tin.
2. Tip 2 tubs of chocolate fudge brownie ice cream into the lined tin and spread around evenly using a palette knife (a large, flat, flexible knife with no sharp edges).
3. Spread the strawberry ice cream on top of the chocolate ice cream, then top with the last tub of chocolate ice cream. Cover and place on a flat surface in the freezer overnight, or for up to 3 days.
4. Meanwhile, put a sheet of baking paper onto a baking tray. Unwrap the chocolate and hold it over the tray. Pull a vegetable peeler along the long thin edge of the chocolate to make curly strips, letting the strips fall onto the tray (don't touch them - they'll break easily). Keep going until the chocolate gets too small to handle - you can eat the leftovers! Put the tray of chocolate curls in the fridge to firm up overnight.
5. About 15 minutes before serving, take the ice cream cake out of the freezer and find a serving plate big enough for it.
6. Run a knife that has been dipped briefly in hot water around the edges of the tin. Unclip the tin sides. Ask an adult to ease a palette knife under the base, then slide the cake onto the serving dish. Use the palette knife to lift the chocolate curls onto the cake. Use a hot knife to cut the cake into slices, discarding the baking paper as you go.

chocolate ice cream cake recipe

05:47 A
Chocolate ice cream cake


INGREDIENTS

  • 3 x 500ml tubs chocolate fudge brownie ice cream, just softened
  • 500ml tub strawberry cheesecake ice cream, just softened
  • 200g bar milk chocolate

METHOD

How to make chocolate ice cream cake

1. The day before the party, stand a 23cm springform tin on a sheet of baking paper, draw around the tin, then cut out the circle of baking paper and lay in the base of the tin.
2. Tip 2 tubs of chocolate fudge brownie ice cream into the lined tin and spread around evenly using a palette knife (a large, flat, flexible knife with no sharp edges).
3. Spread the strawberry ice cream on top of the chocolate ice cream, then top with the last tub of chocolate ice cream. Cover and place on a flat surface in the freezer overnight, or for up to 3 days.
4. Meanwhile, put a sheet of baking paper onto a baking tray. Unwrap the chocolate and hold it over the tray. Pull a vegetable peeler along the long thin edge of the chocolate to make curly strips, letting the strips fall onto the tray (don't touch them - they'll break easily). Keep going until the chocolate gets too small to handle - you can eat the leftovers! Put the tray of chocolate curls in the fridge to firm up overnight.
5. About 15 minutes before serving, take the ice cream cake out of the freezer and find a serving plate big enough for it.
6. Run a knife that has been dipped briefly in hot water around the edges of the tin. Unclip the tin sides. Ask an adult to ease a palette knife under the base, then slide the cake onto the serving dish. Use the palette knife to lift the chocolate curls onto the cake. Use a hot knife to cut the cake into slices, discarding the baking paper as you go.
Limoncello semifreddo


INGREDIENTS

  • 4 large very fresh eggs
  • 75g caster sugar
  • 500ml double cream
  • 150ml limoncello, plus extra 4 tbsp
  • 1kg small strawberries, hulled and halved
  • Finely grated zest of 1 large lemon and 2 1/2 tbsp lemon juice
  • 4 tbsp icing sugar

METHOD

How to make limoncello semifreddo

1. Separate the eggs into 2 large mixing bowls. Add the sugar to the egg yolks and beat for a few minutes with an electric hand whisk until pale and thick.
2. In another bowl, whip the cream to soft peaks. Using clean beaters, whisk the egg whites to stiff but not dry peaks.
3. Fold the cream into the egg yolks, then fold in 150ml limoncello. Carefully fold in the egg whites. Spoon the mixture into a shallow 2.5-litre serving dish, about 5cm deep, cover with cling film and put in the freezer until needed - at least 7-8 hours.
4. About 20 minutes before serving, put the strawberries into a bowl. Add the lemon zest, lemon juice, the icing sugar and the extra 4 tablespoons limoncello. Gently stir together, cover and chill for 20 minutes.
5. To serve, scoop large spoonfuls of the semifreddo onto dessert plates and spoon some of the strawberries alongside. Serve immediately as semifreddo melts faster than normal ice cream.

limoncello semifreddo with strawberries recipe

05:45 A
Limoncello semifreddo


INGREDIENTS

  • 4 large very fresh eggs
  • 75g caster sugar
  • 500ml double cream
  • 150ml limoncello, plus extra 4 tbsp
  • 1kg small strawberries, hulled and halved
  • Finely grated zest of 1 large lemon and 2 1/2 tbsp lemon juice
  • 4 tbsp icing sugar

METHOD

How to make limoncello semifreddo

1. Separate the eggs into 2 large mixing bowls. Add the sugar to the egg yolks and beat for a few minutes with an electric hand whisk until pale and thick.
2. In another bowl, whip the cream to soft peaks. Using clean beaters, whisk the egg whites to stiff but not dry peaks.
3. Fold the cream into the egg yolks, then fold in 150ml limoncello. Carefully fold in the egg whites. Spoon the mixture into a shallow 2.5-litre serving dish, about 5cm deep, cover with cling film and put in the freezer until needed - at least 7-8 hours.
4. About 20 minutes before serving, put the strawberries into a bowl. Add the lemon zest, lemon juice, the icing sugar and the extra 4 tablespoons limoncello. Gently stir together, cover and chill for 20 minutes.
5. To serve, scoop large spoonfuls of the semifreddo onto dessert plates and spoon some of the strawberries alongside. Serve immediately as semifreddo melts faster than normal ice cream.
Yummy: Praline parfait


INGREDIENTS

  • 75g salted peanuts
  • 150g caster sugar
  • 125ml double cream
  • 500ml vanilla ice cream, slightly softened
  • 500ml caramel ice cream, slightly softened

Method

  1. Line a baking sheet with baking parchment, spread the peanuts out in a single layer in the centre and set aside. Put the caster sugar and 3 tablespoons water in a small saucepan over a medium heat and cook for 2 minutes, stirring occasionally, until the sugar dissolved. Bring to the boil over a high heat and boil for 3–4 minutes until it turns a caramel colour. Immediately pour the caramel over the peanuts and spread it out slightly, using a lightly oiled palette knife. Leave to cool for 2 minutes, then carefully transfer the parchment to a cooling rack and leave to set in a cool place for 7–8 minutes. Meanwhile, put the cream in a bowl and whip, using an electric mixer, until soft peaks form, then set aside.
  2. Break the praline into large pieces and reserve 4 for decoration. Put the rest in a plastic bag and crush to large crumbs with a rolling pin. Divide the vanilla ice cream into four glasses and sprinkle over half of the crushed praline. Add the caramel ice cream, then the remaining crushed praline. Top with the whipped cream and serve immediately with the reserved praline.

salted peanut praline parfaits recipe

05:44 A
Yummy: Praline parfait


INGREDIENTS

  • 75g salted peanuts
  • 150g caster sugar
  • 125ml double cream
  • 500ml vanilla ice cream, slightly softened
  • 500ml caramel ice cream, slightly softened

Method

  1. Line a baking sheet with baking parchment, spread the peanuts out in a single layer in the centre and set aside. Put the caster sugar and 3 tablespoons water in a small saucepan over a medium heat and cook for 2 minutes, stirring occasionally, until the sugar dissolved. Bring to the boil over a high heat and boil for 3–4 minutes until it turns a caramel colour. Immediately pour the caramel over the peanuts and spread it out slightly, using a lightly oiled palette knife. Leave to cool for 2 minutes, then carefully transfer the parchment to a cooling rack and leave to set in a cool place for 7–8 minutes. Meanwhile, put the cream in a bowl and whip, using an electric mixer, until soft peaks form, then set aside.
  2. Break the praline into large pieces and reserve 4 for decoration. Put the rest in a plastic bag and crush to large crumbs with a rolling pin. Divide the vanilla ice cream into four glasses and sprinkle over half of the crushed praline. Add the caramel ice cream, then the remaining crushed praline. Top with the whipped cream and serve immediately with the reserved praline.
Pear sorbet with pear wafers


INGREDIENTS

  • 1kg firm, ripe dessert pears, such as Comice
  • 100g caster sugar
  • Juice of 1 lemon
  • 4 tbsp pear liqueur (Poire William, from good wine shops) or Calvados

For the pear wafers

  • 75g caster sugar
  • 2 dessert pears

METHOD

How to make pear sorbet with pear wafers

1. Make the sorbet. Slice the pears, discarding the cores, and put in a pan. Add the sugar and 100ml water. Stir to dissolve the sugar over a medium heat, then simmer for 15 minutes, until the pears are soft. Cool for 15 minutes, then tip into a blender with the lemon juice. Whizz until smooth. Cool and stir in the liqueur.
2. Freeze in an ice cream maker following the manufacturer's instructions. (Or put in a freezerproof container, cover, and freeze for 2 hours. Fork over to break up the ice crystals and freeze for a further hour.)
3. Meanwhile, make the pear wafers. Preheat the oven to 110°C/fan90°C/gas 1/4. Put the sugar and 50ml water in a pan over a low heat, stirring to dissolve the sugar. Increase the heat and boil for 2-3 minutes. Cool.
4. Use a mandolin to slice the pears very thinly (there's no need to peel, destalk or core them). Discard any small outer slices. Coat the slices in the syrup, then lay on a lined baking tray and bake for 2 hours, turning halfway, until dried and crisp. Peel off the paper to prevent them sticking, then lay them back on the paper to cool and crisp up further.
5. If you haven't made the sorbet in a machine, transfer to a processor and whizz until smooth. Put back in the container and freeze until needed.
6. To serve, transfer the sorbet to the fridge for 10 minutes. Scoop into bowls and decorate with a pear wafer.

pear sorbet with pear wafers recipe

05:44 A
Pear sorbet with pear wafers


INGREDIENTS

  • 1kg firm, ripe dessert pears, such as Comice
  • 100g caster sugar
  • Juice of 1 lemon
  • 4 tbsp pear liqueur (Poire William, from good wine shops) or Calvados

For the pear wafers

  • 75g caster sugar
  • 2 dessert pears

METHOD

How to make pear sorbet with pear wafers

1. Make the sorbet. Slice the pears, discarding the cores, and put in a pan. Add the sugar and 100ml water. Stir to dissolve the sugar over a medium heat, then simmer for 15 minutes, until the pears are soft. Cool for 15 minutes, then tip into a blender with the lemon juice. Whizz until smooth. Cool and stir in the liqueur.
2. Freeze in an ice cream maker following the manufacturer's instructions. (Or put in a freezerproof container, cover, and freeze for 2 hours. Fork over to break up the ice crystals and freeze for a further hour.)
3. Meanwhile, make the pear wafers. Preheat the oven to 110°C/fan90°C/gas 1/4. Put the sugar and 50ml water in a pan over a low heat, stirring to dissolve the sugar. Increase the heat and boil for 2-3 minutes. Cool.
4. Use a mandolin to slice the pears very thinly (there's no need to peel, destalk or core them). Discard any small outer slices. Coat the slices in the syrup, then lay on a lined baking tray and bake for 2 hours, turning halfway, until dried and crisp. Peel off the paper to prevent them sticking, then lay them back on the paper to cool and crisp up further.
5. If you haven't made the sorbet in a machine, transfer to a processor and whizz until smooth. Put back in the container and freeze until needed.
6. To serve, transfer the sorbet to the fridge for 10 minutes. Scoop into bowls and decorate with a pear wafer.
Bellini granita


INGREDIENTS

  • 2 x 400g cans peaches in natural juice
  • 100g caster sugar
  • juice of 1 lemon
  • 375ml Prosecco, plus extra to serve

METHOD

How to make bellini granita

1. Drain the peaches, reserving 100ml of the juice. Put the juice and sugar in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Set aside to cool.
2. Put the peaches, lemon juice and peach sugar syrup into a blender and purée until smooth. Stir in the Prosecco and pour into a shallow, freezerproof container. Cover and freeze for 2 hours, then gently scrape the frozen edges into the centre using a fork. Freeze for a further 30 minutes and repeat 2-3 times, until you have a frozen, grainy mixture.
3. To serve, transfer to the fridge for 5 minutes, then fork over again. Divide between bowls, pour over a little more Prosecco and decorate with crystallised rose petals, if you like.

bellini granita recipe

05:43 A
Bellini granita


INGREDIENTS

  • 2 x 400g cans peaches in natural juice
  • 100g caster sugar
  • juice of 1 lemon
  • 375ml Prosecco, plus extra to serve

METHOD

How to make bellini granita

1. Drain the peaches, reserving 100ml of the juice. Put the juice and sugar in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Set aside to cool.
2. Put the peaches, lemon juice and peach sugar syrup into a blender and purée until smooth. Stir in the Prosecco and pour into a shallow, freezerproof container. Cover and freeze for 2 hours, then gently scrape the frozen edges into the centre using a fork. Freeze for a further 30 minutes and repeat 2-3 times, until you have a frozen, grainy mixture.
3. To serve, transfer to the fridge for 5 minutes, then fork over again. Divide between bowls, pour over a little more Prosecco and decorate with crystallised rose petals, if you like.
Snog: Frozen yoghurt


Snog: Frozen yoghurt
Makes 1.4 litres

INGREDIENTS

  • 720ml plain Greek yogurt (0% fat)
  • 360ml organic low-fat milk
  • 120ml agave nectar
  • 2 tsp freshly squeezed lemon juice

Method

  1. Whisk together the yogurt, milk, agave nectar and lemon juice in a large bowl. Transfer to the bowl of an ice cream maker and churn according to the manufacturer’s directions, until creamy and smooth.
  2. If you do not have an ice cream maker, pour the mixture into a freezerproof container. Put on the lid and place in the freezer. After about 45 minutes check the mixture. As it starts to freeze around the edges beat vigorously with a fork, whisk, electric hand mixer or spatula to break up the ice crystals. Repeat periodically until the mixture is frozen, about 2–3 hours.

frozen yoghurt recipe

05:42 A
Snog: Frozen yoghurt


Snog: Frozen yoghurt
Makes 1.4 litres

INGREDIENTS

  • 720ml plain Greek yogurt (0% fat)
  • 360ml organic low-fat milk
  • 120ml agave nectar
  • 2 tsp freshly squeezed lemon juice

Method

  1. Whisk together the yogurt, milk, agave nectar and lemon juice in a large bowl. Transfer to the bowl of an ice cream maker and churn according to the manufacturer’s directions, until creamy and smooth.
  2. If you do not have an ice cream maker, pour the mixture into a freezerproof container. Put on the lid and place in the freezer. After about 45 minutes check the mixture. As it starts to freeze around the edges beat vigorously with a fork, whisk, electric hand mixer or spatula to break up the ice crystals. Repeat periodically until the mixture is frozen, about 2–3 hours.
Snog: Chocolate frozen yoghurt


INGREDIENTS

  • 720ml plain Greek yogurt (0% fat)
  • 360ml organic low-fat milk
  • 120ml agave nectar
  • 2 tsp freshly squeezed lemon juice
  • 3 tbsp good quality cocoa powder, sieved

Method

  1. Whisk together the yogurt, milk, agave nectar, lemon juice and cocoa powder in a large bowl. Transfer to the bowl of an ice cream maker and churn according to the manufacturer’s directions, until creamy and smooth.
  2. If you do not have an ice cream maker, pour the mixture into a freezerproof container. Put on the lid and place in the freezer. After about 45 minutes check the mixture. As it starts to freeze around the edges beat vigorously with a fork, whisk, electric hand mixer or spatula to break up the ice crystals. Repeat periodically until the mixture is frozen, about 2–3 hours.

chocolate frozen yogurt recipe

05:41 A
Snog: Chocolate frozen yoghurt


INGREDIENTS

  • 720ml plain Greek yogurt (0% fat)
  • 360ml organic low-fat milk
  • 120ml agave nectar
  • 2 tsp freshly squeezed lemon juice
  • 3 tbsp good quality cocoa powder, sieved

Method

  1. Whisk together the yogurt, milk, agave nectar, lemon juice and cocoa powder in a large bowl. Transfer to the bowl of an ice cream maker and churn according to the manufacturer’s directions, until creamy and smooth.
  2. If you do not have an ice cream maker, pour the mixture into a freezerproof container. Put on the lid and place in the freezer. After about 45 minutes check the mixture. As it starts to freeze around the edges beat vigorously with a fork, whisk, electric hand mixer or spatula to break up the ice crystals. Repeat periodically until the mixture is frozen, about 2–3 hours.
Yummy: Fast berry ice cream


INGREDIENTS

  • 125ml double cream
  • 350g frozen mixed fruits of the forest berries
  • 4 tbsp caster sugar
  • Crisp biscuits, such as cigarettes russes, to serve

Method

  1. Put the cream in a medium bowl and whip using an electric mixer until soft peaks form, then set aside. Put the berries and caster sugar in a food processor and blend for 1–2 minutes until the mixture looks like large crystals. Stop and scrape down the sides of the food processor bowl as necessary.
  2. Add the cream and blend for a further 2 minutes until smooth. You may need to stop and scrape down the sides of the bowl halfway through. Immediately spoon the ice cream into four bowls or glasses and serve with crisp biscuits.

fast berry ice cream recipe

05:40 A
Yummy: Fast berry ice cream


INGREDIENTS

  • 125ml double cream
  • 350g frozen mixed fruits of the forest berries
  • 4 tbsp caster sugar
  • Crisp biscuits, such as cigarettes russes, to serve

Method

  1. Put the cream in a medium bowl and whip using an electric mixer until soft peaks form, then set aside. Put the berries and caster sugar in a food processor and blend for 1–2 minutes until the mixture looks like large crystals. Stop and scrape down the sides of the food processor bowl as necessary.
  2. Add the cream and blend for a further 2 minutes until smooth. You may need to stop and scrape down the sides of the bowl halfway through. Immediately spoon the ice cream into four bowls or glasses and serve with crisp biscuits.
test


INGREDIENTS

  • 4 eggs (yolks only)
  • 100g caster sugar
  • 300ml milk
  • ½ vanilla pod
  • 300ml double cream
Cooking utensils
  • 2 mixing bowls
  • Balloon whisk
  • Measuring jug and saucepan
  • Wooden spoon
  • Teaspoon and tablespoon
  • Spatula
  • Ice cream machine and spatula or freezer-proof container and fork

METHOD

How to make speckled vanilla ice cream

Big chef: Carefully separate the egg yolks from the egg whites, then put the yolks into a mixing bowl. (You can use the egg whites to make meringues.)
Little chef: Add the sugar to the yolks and whisk them together until they leave a trail when you lift the whisk out.
Big chef: Heat the milk in a saucepan until it begins to bubble, but do not let it boil.
Big chef: Pour the hot milk over the egg yolks and sugar, whisk together and pour back into the pan. Stir with a wooden spoon until the custard thickens.
Little chef: Split the vanilla pod open and use the back of the teaspoon to remove the seeds. Pour the cream into a bowl and add the vanilla seeds, stir well with a tablespoon and carefully pour the custard into the cream. Mix well together.
Big chef: Pour into the ice cream machine and churn until frozen, or follow the instructions below.
Big chef: If you don't have an ice cream machine, put the ice-cream into a wide, freezer-proof container, cover and place it in the coldest part of the freezer. After 45 minutes, the sides will have frozen but the middle will still be soft. Mix the ice cream with a fork and then beat well until it is an even thickness throughout. Put the container back in the freezer for another 45 minutes and mix again. Do this once more (putting the container in the freezer for 45 minutes, taking out and mixing), then return the ice cream to the freezer until frozen.

speckled vanilla ice cream recipe

05:39 A
test


INGREDIENTS

  • 4 eggs (yolks only)
  • 100g caster sugar
  • 300ml milk
  • ½ vanilla pod
  • 300ml double cream
Cooking utensils
  • 2 mixing bowls
  • Balloon whisk
  • Measuring jug and saucepan
  • Wooden spoon
  • Teaspoon and tablespoon
  • Spatula
  • Ice cream machine and spatula or freezer-proof container and fork

METHOD

How to make speckled vanilla ice cream

Big chef: Carefully separate the egg yolks from the egg whites, then put the yolks into a mixing bowl. (You can use the egg whites to make meringues.)
Little chef: Add the sugar to the yolks and whisk them together until they leave a trail when you lift the whisk out.
Big chef: Heat the milk in a saucepan until it begins to bubble, but do not let it boil.
Big chef: Pour the hot milk over the egg yolks and sugar, whisk together and pour back into the pan. Stir with a wooden spoon until the custard thickens.
Little chef: Split the vanilla pod open and use the back of the teaspoon to remove the seeds. Pour the cream into a bowl and add the vanilla seeds, stir well with a tablespoon and carefully pour the custard into the cream. Mix well together.
Big chef: Pour into the ice cream machine and churn until frozen, or follow the instructions below.
Big chef: If you don't have an ice cream machine, put the ice-cream into a wide, freezer-proof container, cover and place it in the coldest part of the freezer. After 45 minutes, the sides will have frozen but the middle will still be soft. Mix the ice cream with a fork and then beat well until it is an even thickness throughout. Put the container back in the freezer for another 45 minutes and mix again. Do this once more (putting the container in the freezer for 45 minutes, taking out and mixing), then return the ice cream to the freezer until frozen.
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