Who doesn’t love ice-cream! This is my “go to” dessert when I feel like a little something after a meal. I make it almost every fortnight – if not sooner – and always have some in the freezer. When the kids make their smoothies they use a big spoonful, and when you have made it yourself and know the minimal ingredients that are in it, then it is a pleasure to eat.
The next time you are at the supermarket, take a moment to read the usual ingredients that are included in a commercial ice-cream … it may give you a surprise! It is so easy to make yourself, I can only encourage you to have a try …
Start this recipe at least the day before you need it to allow sufficient freezing time.
If you wish to give the ice-cream a caramel flavour, substitute the golden caster sugar or raw sugar for 120g light muscovado sugar (or brown sugar), or for a deeper caramel flavour, use 120g dark muscovado sugar (or dark brown sugar).
- 150g golden caster sugar or raw sugar
- 2 egg yolks (freeze the whites for later use)
- 600g full fat cream (I use Bannister Downs if I can get it), or for dairy free use coconut cream (I use Ayam brand)
- 1 tsp vanilla bean paste (or extract if you don't like the look of the black dots in the paste)
- 1 tsp sea salt flakes, or ½ tsp fine sea salt
- Place all the ingredients into TM bowl and cook 8 minutes / 80 / speed 4
- Put mix into a container ... leave it at room temperature to cool for about an hour, then put into the fridge until it is cold (about another hour)
- Place container in the freezer for 8 hours, or preferably overnight
- Remove container from the freezer and let it sit for 20 to 25 minutes on the bench to soften so that you can get a spoon into it (set a timer so you don’t forget it!)
- Spoon the mix into the TM bowl and blend 20 seconds / speed 9, and then 10 seconds / speed 4
- Return the mix to a container and refreeze for another 8 hours or overnight before serving