26 July 2014

DON’T buy an ice cream maker ~ be one!

no-churn-ginger-ice-cream

I've said it before and I’ll say it again; making ice cream is a doddle! It's also a really useful way to use up leftovers and one of the leftovers that can be put to use is, tada ... leftover cream!

My real man, being a bit of a health freak, always has double cream for his breakfast, with his porridge or cereal, so I buy 600ml every week. Well imagine my horror when putting away the new shopping I found that he hadn’t finished the last lot.  Slacker! 


no-churn-ice-cream-recipe-book





So it being so gloriously summery I made Maple Syrup Ice Cream which is a piece of **** aka very easy.  It’s it also the first recipe in my book Luscious Ice Creams without a Machine which is full of delicious no-churn ice cream recipes.





Maple Syrup Ice Cream

Maple flavoured syrup, such as Lyle’s Maple Flavour Golden Syrup for instance, is even sweeter than pure – you will need a little less and your ice cream will not be quite so refined, my dear, but still very good indeed.

no-churn-maple-syrup-ice-cream

500ml double cream
200g condensed milk
120ml pure maple syrup OR 90ml artificial

~   Whip the cream till thick.
~   Fold in the condensed milk
~   Fold in the maple syrup.
~   Freeze.

I am very partial to salted roasted nuts especially pecans so when I have a bag of mixed nuts I always eat these first and appreciatively.  For my serving of this ice cream I coarsely chopped the few pieces of pecan I could find and sprinkled them on top – divine combo!

Whilst making the ice cream I decided to have a bit of a play so separated off a little of the basic mix and divided it into two.  With the first half I made ...

Sautéed Peach and Brown Sugar Ice Cream – 2-3 people, can easily be doubled.

I absolutely love the little sweet white flat peaches, called Doughnut Peaches, available at this time of year. I have one every day for breakfast with Greek yogurt, nutty granola and a drizzle of honey - lucky me.  I did a small experimental batch of this ice cream, making it up as I went along. Here are the details, scaled up to be a real recipe ...

5 or 6 not too ripe doughnut peaches – coarsely chopped (no need to peel first)
30g butter
50g light brown sugar
a drip or two of vanilla extract
250ml double cream
100g condensed milk

~   Sauté the chopped peach in the butter till very tender and maybe starting to take a little colour.
~   Stir in the sugar and vanilla and stir all together till the sugar has melted.
~   Set aside to cool completely.
~   When cold whisk the cream till stiff.
~   Fold in the condensed milk and the cooked peaches plus all their juices.
~   Freeze.
peach-and-brown-sugar-ice-cream

With the second half I made ...

Preserved Lemon Ice Cream

I have a jar of Preserved Lemons in the fridge, thanks to Olives et Al – see here for all about them, I’m very impressed!  I recently had a lovely lunch of potato and sea bass salad with preserved lemon mayonnaise and that set me wondering how the lemons would be in ice cream, now was my chance!

I finely, finely chopped about a quarter of a tablespoon of the preserved lemon, folded it into the basic mixture and added a little vodka (I’m sure you understand!) as, in the absence of a sugary addition such as maple syrup a little alcohol helps a lot with the texture of ice cream (read more in my aforementioned book!).  For 250ml cream and 100g condensed milk I reckon 1 tablespoon of finely chopped preserved lemon and 20ml of vodka.

The resulting ice cream is utterly brilliant; sweet and lemony as heck with a very slight salty bite from the pieces of preserved lemon. This new recipe is a keeper for me.  

preserved-lemon-ice-cream

~ Savoury, Interesting & Peculiar ~


Perhaps because of July being National Ice Cream Month there has been a fair bit of talk on the net recently about unusual ice cream flavours so to simultaneously jump on the bandwagon and whet your appetite here’s a list of the unusual recipes in the appropriate chapter of Luscious Ice Creams without a Machine

Cracked Black Pepper Ice Cream
Strawberry Balsamic Ripple
Werther’s Original Crunch - and beyond?
Blue Cheese Ice Cream
Blue Cheese & Port Ripple
Blue Cheese and Baked Pear Ice Cream
Salty Liquorice Ice Cream
Popping Candy
Goats Cheese & Hazelnut Ice Cream
Roasted Beetroot and Chocolate Ice Cream
Smoky Bacon and (the aforementioned) Maple Syrup Ice Cream
bacon-praline

To read more about this flexible, indeed genius, recipe for easy no machine (no faff, no eggs, no custard, no churn, no additives, no bother) ice cream see the genius recipes tab at the top of the page.

 "Ice cream is exquisite. What a pity it isn't illegal."
Voltaire 1694-1778

In Other News ...

I have just finished reading How to Eat Out” by Giles Coren and I am jealous. I am jealous because I would love to write like that, with no thought as to whether I might offend someone.  As an example see above when I said that making Maple Syrup Ice Cream is a “piece of ****” (which it is) – well I wish I could have just typed “piss” (oops!) instead.  He is so real, down to earth and opinionated (opinions that often resonate with my own), is such a good writer and he always makes me laugh. I love it!  I recommend this book for your delectation.


  

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1 comment:

Eliza Ellis said...

This is a great article - lots of variations and it sounds like you've made a lot of ice cream over the years!

Love your advice about sugar and alcohol helping the texture of icecream - not many people know about that!

Oh, and in our local area (NE Victoria, Australia), there's a company called Gundowring Ice Cream - they're doing some AMAZING things with icecream - especially flavor wise - like Shiraz & Black Pepper - really amazing, you'd love it!

Thanks so much for contributing this article to The Sunday Brunch Magazine.

All the best,

Eliza & Bel.