I have never made ice cream before, but a couple of months back I was given an ice cream maker as a birthday present. It was very unexpected and very exciting. However my joy turned to disappointment when I realised that I didn’t have enough available space in my freezer to store and freeze it.
A couple of months on and we have made enough space in the garage to buy a new freezer, especially to accommodate it! An ice cream freezer……………… wow……………my idea of heaven! Do you think it could be the female equivalent of a beer fridge?
Having frozen the ice cream bowl for the required number of hours, I set to work this weekend on my first ever ice cream. I thought I would go for a relatively simple flavour to start with (without ‘bits’), on the basis that I probably need to try a number of different smooth base-recipes to test textures and see how different combinations of wet ingredients work.
This particular recipe has been adapted from one that I found in The MasterChef Cookbook (2010) from the 2009 professionals champion (Steve Groves). I have omitted the lavender from his recipe and added vanilla instead. I didn’t have any fresh vanilla pods in the larder, so I substituted with some vanilla bean paste which I always keep in the fridge. I had some raspberry sauce left over from a couple of weeks back which I had frozen, and added some fruit and pistachios, to make a bit of a sundae out of it.
The ice cream is delicious. Very smooth and very creamy…………………. definitely rich enough for just one scoop…………………. a decadent, luxurious scoop!
Honey & Vanilla Ice Cream (with fruit and pistachio nuts)
500 ml double cream
4 egg yolks
175g clear honey
1 teaspoon vanilla bean paste (or 1 vanilla pod)
nectarines or an alternative favourite fruit – cut into cubes
a few pistachio nuts (unsalted) – chopped
raspberry sauce (made from the recipe in this post)
- Whisk the honey, vanilla and egg yolks together until thick.
- Bring the cream to the boil.
- Cool for a couple of minutes, then pour half onto the honey-egg mixture whilst still whisking. Continue to whisk until thoroughly combined and airy.
- Return to the pan with the rest of the cream and heat to 80⁰ C (176⁰ F).
- When the correct temperature is reached, turn off the heat and pass through a sieve.
- Cool and chill the mixture, before
putting into an ice cream maker and freeze according to the manufacturers instructions.
- Spoon into a freezer container to store and allow to harden for a few hours in the freezer.
- Once your ice cream is fully frozen, eat with your favourite fruit and decorate as you wish.
(If you don’t have an ice cream maker, place the mixture at stage 6 into a shallow container and freeze until mushy. Then turn into a chilled bowl and beat until the ice crystals are broken down. Return to the freezer and freeze again until mushy. Repeat the whisking and freeze a final time)
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2013 unless otherwise indicated