Five Ice Creams You Can Make at Home
Summer´s might feel like a distant memory for some, but what better way to reminisce about all the good times you´ve had this summer, than with a bowl of indulgent ice cream. Five of our favourite foodies have shared their do-it-yourself ice cream recipes to help keep summer alive a little longer...
Summer's might feel like a distant memory for some, but what better way to reminisce about all the good time you've had this summer, than with a bowl of indulgent ice cream.
We've asked five of our favourite foodies to share their do-it-yourself ice cream recipes to help keep summer alive a little longer...
Toasted Oatmeal Ice Cream
By Natasha of Amelia's House
- 600ml Milk
- 1 tea spoon vanilla extract
- 5 egg yolks
- 100g caster sugar
- 50g oats
- 50g granulated Sugar
- 300ml double cream - whipped to soft peaks
Equipment: Mixing bowl, whisk, saucepan, bain marie, baking tray, freezer-safe container.
Pour the milk into a saucepan and heat until almost boiling. Next, beat the egg yolks and the caster sugar together. The mixture should thicken and be pale in colour, at which point you can beat in the hot milk.
Place this mixture in a Bain Marie and stir until thickened. Remove the custard mixture that has formed from the heat and leave to cool before adding the vanilla. Pour into your container and put this in the freezer.
Once you've done this, mix the oats with the granulated sugar and place on a baking tray. Place under a medium grill until the sugar has melted and the oats have turned golden brown (be sure to keep an eye on this as it can burn very easily). Use a fork to break the mixture up into pieces and leave it to cool.
Remove the custard from the freezer and fold in the oats and whipped cream. Pop this back in the freezer and leave overnight.
Fresh Mint & Dark Chocolate Ice Cream
By Becky of English Mum
- 10 large mint leaves (ours was spearmint)
- 300ml milk
- 300ml double cream
- 4 egg yolks
- 100g caster sugar
- 50g finely chopped chocolate
Equipment: blender, whisk, saucepan, freezer-safe container, ice cream maker (optional).
Top tip: If you're short on time, you can use ready-made custard and churn that with berries and/or chocolate sauce.
Blend the milk and mint leaves together until they almost disappear, then heat the milk and cream in a saucepan. Meanwhile, whisk the egg yolks with the sugar.
Once the milk and cream mixture begins to bubble slightly (do not bring to a complete boil), pour a small amount into the yolk/sugar. Once you've added about a third, tip the yolk mixture back into the saucepan.
Stir gently until this thickens to a double cream consistency then allow to cool to room temperature, stirring occasionally to prevent a skin forming. Stir in the chocolate and transfer the mix to your container.
Freeze, removing it every hour to whisk some more (3-4 times is suggested before leaving it to freeze entirely). Remove half an hour before serving.
Healthy Banana Ice Cream
By Nichola of NicsNutrition
- 3-4 large, ripe frozen bananas*
- 1 tbsp fat-free fromage frais
- 1 tbsp (15ml) orange or clementine juice
- Optional: dark chocolate chips, sprinkle of cinnamon, peanut butter, PB2**, protein powder***
*Make sure to peel your bananas first before slicing them up and freezing them in a plastic bag lined with baking or greaseproof paper
**If doing this, mix the PB2 (PB2 is lower fat/calorie peanut butter) with a little water/milk first
*** Sativa High Pro is recommended. If the mixture is too dry add a small amount of water, juice or or extra fromage frais.
Equipment: blender or food processor, spatula, freezer-safe container.
Allow the frozen banana chunks to stand at room temperature for a few minutes. Add them to a blender or food processor and blend for one or two minutes, scraping any extra banana that sticks to the sides of the blender back in with a spatula.
Add your fromage frais and orange juice and blend again. If you are using any of the optional ingredients, add them now.
Freeze the mixture in your container until solid.
Top tip: This recipe can be used for a great banana smoothie - simply do not freeze!
Raspberry Cheesecake Ice Cream
By Sophie of The Cake Hunter
- 230g full fat cream cheese
- 240ml (1 cup) whole milk
- 150g (3/4 cup) caster sugar
- Pinch of salt
- 120ml (1/2 cup) whipping cream
- 200g (1 cup) raspberries
Equipment: Mixing bowl, whisk, airtight container, ice cream maker (optional).
Whisk the cream cheese and milk together in your mixing bowl until smooth. Add the sugar, whipping cream and a pinch of salt. Place in the container and leave in the fridge overnight.
If you're using an ice cream maker, follow the manufacturer's instructions, adding the raspberries in the last ten minutes of mixing. If not, freeze your mixture, returning every 30-45 minutes to stir. Add the fruit just as the ice cream is beginning to become firm.
Strawberry & Lemon Boozy Smoothie Ice Lollies
By Rachel Phipps of RachelPhipps.com
Ingredients: (For approximately 10 popsicles)
- 750ml Stawberry & banana smoothie
- 85g Limoncello liquor
Equipment: mixing bowl, mixing spoon, ice lolly moulds and sticks.
Pour the smoothie into a bowl and add the alcohol. Mix well then pour into the moulds. For best results, freeze the ice lollies for an hour, then remove and carefully place a lolly stick in the centre of each. Freeze overnight, then enjoy.
Top Tip: This easily adaptable recipe works with a number of different smoothies and alcohols. Why not try apple & lime smoothie with vodka?
Have you ever made your own Ice Cream? Have a recipe you want to share? Let us know...