The icecream maker was grinding along at full pelt last night and produced the most delicious icecream, made with local cream and a handful of raspberries from the garden. The great thing about making your own icecream is that there are no preservatives, you can use the freshest ingredients and I think that it is tastier. But, I'm biased.
Of course, it is possible to make by hand; it is just a little more time intensive. Instead of putting into a machine, use a freezer proof shallow dish and cover with cling film. Over a period of 2 to3 hours, use a spatula to mix vigorously every 30 minutes. It'll be a bit more grainy (due to the ice crystals) but no less tasty.
Save time and make this with.....crumble! Double the ingredients for the custard part of the recipe and then use a pint as fresh custard (just thicken a little bit more). Save the icecream for another day.
1/2 pint (280ml) milk
4 egg yolks
100g (4oz) caster sugar
1/2 pint (280ml) double cream
a handful of raspberries with a sprinkle of sugar, stored in fridge for upwards of 30 minutes
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1. Bring milk to boiling point very gently. Take off heat.
2. Whisk together eggs and sugar. Whisk into the milk.
3. On the heat, stir until it becomes a thin custard.
4. Cool completely. Add double cream and raspberries (strained to remove juice).
5. Add to ice cream maker. Set and enjoy!! Try with strawberries and all sorts of other fruits...
Free download! Do you want to cook this recipe with your children? Click here to download a recipe sheet especially designed for children to read and have fun with cooking.
Free download! Do you want to cook this recipe with your children? Click here to download a recipe sheet especially designed for children to read and have fun with cooking.
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