make ice cream
How to make ice cream
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9 v4 e9 }+ O* `! b$ u9 kWith summer on the way, our thoughts naturally turn to ice cream. It's well worth making it yourself, both for superior flavour and to avoid all those commercial additives....
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How to make ice cream 5 X$ \% V$ f& _! s* k# q
1Getting down to basics
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2Moving on to different flavours
5 @) P& i5 O; P7 a) d! QChoosing your ice cream maker
5 w; a c! p" n9 wThe best way to make ice cream at home is to use an ice cream maker. It is possible to manage without but the results won't be quite the same. & L8 u; m; s2 s% ~
4 C( O0 L3 `! @6 ~2 CThere are basically two kinds of electric ice cream makers (as opposed to antiquated hand-churned versions). The first has a bucket which needs to be pre-frozen for 12-18 hours. An electric paddle then churns the ice cream as it freezes. These are great for the home kitchen but you do have to remember to pre-freeze them. You can even buy a model which will make 'whippy' ice cream to put on cones ?great for the kids! Professional kitchens rely on the larger and more expensive versions which have a built-in freezer. The basic ice-cream makers range from around ?0 to ?0. The professional versions cost ?00 upwards. Phillips, Magimix and Gaggia all make excellent machines. ( y q P$ o0 G7 s
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What if you don't have one? . s+ q- I# B b! n3 V/ W- W( Z
Most recipes for ice-cream will taste great even if you don't have an ice cream maker but it will mean more work for you. Once you've made the basic mixture you'll need to freeze it in a large plastic container. As it is freezing take the container out of the freezer every half an hour or so and whisk it thoroughly with an electric hand whisk until frozen. This stops hard ice-crystals from forming and spoiling the texture and flavour of your ice cream.
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Where do I start?
# C0 B9 O) \, Z I" ZOnce you have a basic recipe (see below) you can have all kinds of fun. This recipe makes a vanilla ice cream which can be customized to your requirements ?the only limit is your imagination. Be sure to use real vanilla pods and don't even think about using cheap vanilla essence ?it simply won't taste right. If you are desperately short of time a vanilla extract made from Madagascan bourbon vanilla should do the trick, replace one pod with one tablespoon of extract.
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Variations on a theme.... 3 n3 N5 t& r0 [" C* `; V8 `4 j
You can have all kinds of fun with your ice-cream. Adding a fruit puree towards the end of churning produces a great fruity dessert with a ripple effect. Try strawberry, rhubarb or raspberry and for an extra treat add some crushed meringues as well. Finely chopped dark chocolate will turn your ice-cream into a high-class pudding or at the other end of the scale, a crushed Crunchy bar or broken-up After Eight mints will add a chocolate note with a difference. Smarties are great for the little (and not-so-little!) ones as are chocolate chips and buttons, try mixing dark, milk and white together for a real treat. & V8 C' ?2 j H& x, N( j: [. E
' J4 I+ s* P3 L. l/ f/ d. mA simple vanilla ice cream # i* m) P7 K( N( V
Don't forget to check the capacity of your ice cream maker. Trying to freeze too much mixture at once will cause certain disaster. The recipe below is based on classic vanilla custard. 3 _/ o* B* e( @% H$ A
0 c& m# P! b9 W hMakes approx 600ml or 4-6 servings 9 E3 m. m% g! v; q
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( k1 v0 ?2 M9 P i6 C! }250ml milk (whole or semi-skimmed)
* N0 P" n$ r! a9 o, ^- E300ml double cream
0 A. b1 r) L$ t6 e2 w$ V! o75g caster sugar % U0 t& e6 d# m$ M7 e& \5 q4 w
6 large egg yolks (preferably free-range organic) / B$ z! s" P& U* _; F, v% N8 a
1 vanilla pod
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. {+ o3 b) i- I2 }1 Z) uLook here too 5 c9 R! c1 G: Y: B9 a( L$ ~7 V8 W
Summer smoothies
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% l9 v/ I. y3 a: SKids in the kitchen ( D2 j3 u2 P+ A- y
6 p. e/ ?% |, eSearch our recipe database
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Heat the milk and cream in a heavy saucepan over a low heat. Meanwhile split the vanilla pod lengthways using a sharp knife leaving the tip intact. Scrape out the seeds with the point of the knife and add to the seeds and empty pod to the pan. Once the liquid comes to a boil remove from the heat. Whisk together the egg yolks and sugar until pale and fluffy. Remove the vanilla pod and then add the liquid to the eggs, whisking continuously to prevent curdling. 5 F3 j$ P, C3 |7 S1 v: z& c5 j
" y' U' p- f4 O' P% h0 ^Return the custard to the pan and stir on a very low heat until it thickens slightly, this should take about five minutes. Cool quickly and chill before churning according to the instructions on your ice cream maker.3 ^ \' l, o/ N
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( l. l9 y$ S8 _6 Z1 Q* W, m
With summer on the way, our thoughts naturally turn to ice cream. It's well worth making it yourself, both for superior flavour and to avoid all those commercial additives.... ! _: Y1 r7 f* E% X) y" i3 l* X
; S/ ~% J I- j5 W P3 y$ t% u
How to make ice cream
K) Q$ J: P& d! z1Getting down to basics * g+ V& ~2 n9 X0 g
# `5 K N( u. K. ]1 `1 l
2Moving on to different flavours ' m, u: s8 ^" N: N% r! v& {& L0 A
Choosing your ice cream maker
" D4 Q. |; b5 IThe best way to make ice cream at home is to use an ice cream maker. It is possible to manage without but the results won't be quite the same. $ o( p. q) U: A7 N' ~& j
/ z1 s4 q H% \ k* x% T7 T9 rThere are basically two kinds of electric ice cream makers (as opposed to antiquated hand-churned versions). The first has a bucket which needs to be pre-frozen for 12-18 hours. An electric paddle then churns the ice cream as it freezes. These are great for the home kitchen but you do have to remember to pre-freeze them. You can even buy a model which will make 'whippy' ice cream to put on cones ?great for the kids! Professional kitchens rely on the larger and more expensive versions which have a built-in freezer. The basic ice-cream makers range from around ?0 to ?0. The professional versions cost ?00 upwards. Phillips, Magimix and Gaggia all make excellent machines.
5 y$ F6 P7 k q& T: Q( E- B, _% H) `& Y. ^+ K; |( l1 b
0 z3 z8 E4 x8 I$ e$ |) r* e
& m1 h, e& {9 M9 Q- L _
/ W9 n" @ Y0 e( \5 u4 Q p6 XWhat if you don't have one? & h; z7 [- c( m L2 T
Most recipes for ice-cream will taste great even if you don't have an ice cream maker but it will mean more work for you. Once you've made the basic mixture you'll need to freeze it in a large plastic container. As it is freezing take the container out of the freezer every half an hour or so and whisk it thoroughly with an electric hand whisk until frozen. This stops hard ice-crystals from forming and spoiling the texture and flavour of your ice cream. ) i1 }1 a0 j0 [' S9 h
c; }' ^2 B9 ~
Where do I start? ! ~5 \" G) e3 g' d8 J3 i2 c
Once you have a basic recipe (see below) you can have all kinds of fun. This recipe makes a vanilla ice cream which can be customized to your requirements ?the only limit is your imagination. Be sure to use real vanilla pods and don't even think about using cheap vanilla essence ?it simply won't taste right. If you are desperately short of time a vanilla extract made from Madagascan bourbon vanilla should do the trick, replace one pod with one tablespoon of extract.
- }+ W5 q5 z# F* m# [/ A6 G' B4 G% Y ^ ~) ?! b. p
1 u. C* m9 Q& h; j
# L+ V; e6 h2 V
& _+ z, }' U O0 @1 z
Variations on a theme.... - ?( C& M8 T; f; {! t# G
You can have all kinds of fun with your ice-cream. Adding a fruit puree towards the end of churning produces a great fruity dessert with a ripple effect. Try strawberry, rhubarb or raspberry and for an extra treat add some crushed meringues as well. Finely chopped dark chocolate will turn your ice-cream into a high-class pudding or at the other end of the scale, a crushed Crunchy bar or broken-up After Eight mints will add a chocolate note with a difference. Smarties are great for the little (and not-so-little!) ones as are chocolate chips and buttons, try mixing dark, milk and white together for a real treat. 2 i& D" d# Q" L% E; F, [
y7 ~4 }, O/ o$ t! @8 e. @1 ~
A simple vanilla ice cream
4 V) B, b+ \# Y/ A9 G/ q( B; ~Don't forget to check the capacity of your ice cream maker. Trying to freeze too much mixture at once will cause certain disaster. The recipe below is based on classic vanilla custard.
0 ^# `/ S7 i, n8 w( n6 Z) q8 Q+ }3 Q
4 f+ H. ~* P# i |3 N; b( NMakes approx 600ml or 4-6 servings
' h( Q! \& d8 B$ M4 M
* ]+ x: t- Y! N0 n# E4 I0 d! D5 V7 x' |) p/ z
250ml milk (whole or semi-skimmed)
3 x4 u+ E4 U1 N' c300ml double cream
6 O' L S* X6 r% z& u6 d0 o! ~75g caster sugar
- y! B7 X: Q% f6 large egg yolks (preferably free-range organic)
+ ~! V0 R8 }7 |/ q1 vanilla pod 7 e! J+ t1 H- S- o0 q2 }6 y
2 w4 `" a$ e7 A6 R
3 L* V, i7 H Y5 f3 X' _Look here too
8 m, E4 w) h( [4 I5 Q; ~* G+ PSummer smoothies
" ]% B* C% y* Q* G/ [" h
3 {% D6 O# ^' CKids in the kitchen ; t% s6 Q" r% b; ?4 Z: r% ?
+ P& h# @, X$ W
Search our recipe database : V; u2 s) w4 C% d# ]8 ?) |3 t
% n% Q: V+ ]( Q. {* B5 ]
Heat the milk and cream in a heavy saucepan over a low heat. Meanwhile split the vanilla pod lengthways using a sharp knife leaving the tip intact. Scrape out the seeds with the point of the knife and add to the seeds and empty pod to the pan. Once the liquid comes to a boil remove from the heat. Whisk together the egg yolks and sugar until pale and fluffy. Remove the vanilla pod and then add the liquid to the eggs, whisking continuously to prevent curdling.
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6 N" G+ p: G: UReturn the custard to the pan and stir on a very low heat until it thickens slightly, this should take about five minutes. Cool quickly and chill before churning according to the instructions on your ice cream maker.
