There is little more tempting than a bowl (or cone) of glorious ice cream, especially when you have made it yourself! Home-made ice cream is surprising easy, and tastes totally delicious with creamy vanilla flavours.
For many of us, a traditional sight around the UK is the ice cream van. Whether by the seaside or in our local neighbourhood, the ice cream van is an iconic British staple. What better than bringing this childhood classic to our very own kitchen!
The UK’s Favourite Ice Cream
What’s your favourite ice cream flavour? There are interesting and unusual flavours available, including lobster, corn on the cob and pickled mango. But, according to The Ice Cream Alliance, these are the UK’s favourite ice cream flavours:
- Vanilla
- Chocolate
- Strawberry
- Mint Chocolate Chip
- Chocolate Chip Cookie Dough
Did you know… Over her entire lifetime, one daily cow can produce milk for 9,000 gallons of ice cream!
How to Make the Perfect Ice Cream
Once you’ve learned how to make classic vanilla ice cream, you can adapt the recipe to make numerous flavours! Whether you’re planning to add chocolate sprinkles or raspberry sauce, here’s how make creamy, delicious home-made vanilla ice cream.
For the ice cream:
- 5 free-range eggs, yolks only
- 100g golden caster sugar
- 1 tsp cornflour, optional
- 300ml double cream
- 300ml full-fat milk
- 1 vanilla pod
Method:
- Make sure that you have plenty of room spare in the freezer. First, separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)
- Add the sugar to the egg yolks and whisk until pale and thick.
- Add the cornflour (if using) and whisk well to incorporate into the egg yolks.
- Put the cream and milk into a medium saucepan.
- Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the cream and milk.
- Heat the cream and milk until just below boiling. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go.
- Sieve the custard into a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes.
- Tip the custard into a large, shallow, freezer-proof container, and allow to cool to room temperature (you can speed this up by sitting the tub of custard in a large bowl of iced water).
- Once at room temperature, place a lid on the custard and chill in the fridge overnight.
- Once chilled, transfer the custard to the freezer and take it out every hour, for three hours, to whisk it with an electric handheld whisk. This will disperse the ice crystals and keep it smooth.
- Then leave the ice-cream in the freezer for a final freeze, until it is solid.
- Remove the ice cream from the freezer 10 minutes before serving, so that it’s easy to scoop!
Enjoying the hot weather and fancy giving this ice cream recipe a try? Don’t forget to pack your fridge with fresh, local ingredients.Check about local delivery hereor please call our friendly team on 01473 784999 to discuss placing a regular order with Foulgers Dairy.
