Childhood Summer memories always have essential ingredients- the warm sun, glistening drops of water from the swimming pool, and chime of the neighbourhood ice-cream truck doing its rounds. Of course, Ice-cream is the epitome of Summer goodness, and nothing goes with a scorching afternoon better than a cool and creamy ice cream. Now, get ready to make your own ice-cream, with our homemade ice-cream recipe! As well as being delicious, they are also super quick and easy, and don’t require an ice cream machine either- Just add elbow grease!
Homemade Ice-Cream Recipe: The Adaptive Base
This ice cream recipe is exceptionally adaptive, and can be used as a base for many ice creams to come! This recipe offers a range of variety, and all that’s needed to make it your own, just your own dash of imagination and ingredients!
- 2 cups heavy cream
- 1 can Sweetened condensed milk
- 3 tablespoons butter, melted
- 1/2 tsp ground cinnamon
- 1/2 teaspoon vanilla extract
- Whip the heavy cream until it forms stiff peaks.
- Add your flavours and toppings to the Sweetened Condensed Milk- let your imagination run wild here, as anything can be added!
- Fold the whipped cream into the mixture, until well mixed
- Freeze for 6 hours, or until firm
Homemade Ice-Cream Recipes: Very Berry Ice-Cream
Bring exotic Summer flavours into your Ice-Cream! Using aromatic berries really brings out the best in our warmer months, and the presentation of this ice cream is a must for any table setting! We recommend giving this homemade Ice-Cream Recipe a try
- 250g raspberries
- 225g Castor sugar
- 2 large eggs
- 4 egg yolks
- 600ml double / heavy cream
- An assortment of toppings, sliced fruits, and sugar cones
- Place the raspberries and 2 tablespoons of sugar in a small pan. Cook on medium heat, until all your sugar has dissolved. Let your mixture simmer for 5 minutes, until thickened, then push through a fine mesh sieve into a bowl. Discard the seeds and skins
- Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water- make sure the bowl isn’t touching the water. Beat with the electric whisk for 3-4 minutes, until thick and pale. Remove from heat, and continue beating until cool
- In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mixture, until all combined. Pour the mix into a shallow container dish, or a dish that is freezer friendly.
- Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hours.
- Serve with a generous number of raspberries, sliced mango or fruits, or serve in ice cream sugar cones! Or serve in Eetrite bowls for a delicious dessert when entertaining!